This is one of my favorite times of the year here in Maryland. The early crops are ready to harvest and we are getting closer to summer!
Agriculturally speaking, I live in a great area to stock up on fresh fruits and veggies to have on hand all year round. This past weekend was the beginning of the neighborhood Farmers Market. This is a great place to pick up fresh fruits and vegetables. Although I did not make it this time, I usually go on a regular basis throughout the summer and into early fall.
Having missed the Farmer’s Market, I decided to head to the produce stand down the street for some rhubarb. I wanted to get enough to make a rhubarb dish with dinner and to put some in the freezer for use throughout the year.
I was able to get 6 bunches of rhubarb which was plenty to get my freezer stash started and to make a rhubarb scone to go with dinner.
The process to freeze is very easy:
- Start by washing and removing the leaves.
- Dice rhubarb into 1 inch pieces
- Blanche for 90 seconds in boiling water
- Drain 20-30 minutes until almost dry
- Put in airtight container (I put 2 cups in each )
- Place in freezer
I will be picking up some more at the Farmer’s Market next weekend to add to the freezer. All you need to do when you are ready to use is pull it out and thaw if you are baking with it.
Usually, I would make strawberry rhubarb crisp for dessert. Today, I tried my hand at making Rhubarb Scones. They were a hit and the family really enjoyed them. Best of all, they were not hard to make.
5 1/2 oz rhubarb
1 tbsp sugar
2 cups all-purpose flour
3/4 tablespoon baking powder
1/4 cup sugar
1/4 tsp salt
zest of 1 orange (I have used lemon as well)
1/3 cup cold butter
3/4 cup heavy cream
1 large egg
1 tsp vanilla extract
1 cup confectioners sugar
1/2 tsp vanilla extract
1-2 tbs milk
- Preheat oven to 400 degrees and line baking sheet with parchment paper.
- Mix rhubarb with one tbsp of sugar, set aside
- Mix baking powder, sugar, salt and zest of orange. Add butter and mix until you have small crumbs.
- In separate bowl mix egg, vanilla, and heavy cream. Add to flour mixture and mix until blended. Add rhubarb and fold in. If sticky add additional flour.
- Place dough on floured baking sheet and shape into a 1 inch thick disk and cut into 8 triangles
- Bake for 15-18 minutes until golden brown. Let cool.
- Mix confectioner’s sugar, vanilla, and milk to make glaze. Drizzle over scones and let dry.
What are some of your favorite rhubarb recipes?