strawberry rhubarb scones.

scones

I bought a rhubarb plant at the end of last season for a few dollars and now I currently have way more rhubarb that I know what to do with. I gave alot of it away, but have about 8 more stalks left or so. I took a stab at making these scones, which used only about half a stalk of rhubarb, so Ill probably make some more scones and freeze the rest.

But these scones. Whoah. These scones are delicious. Finally the texture is right on, without having to have a million tablespoons of earth balance.  These only use a 1/4 cup of coconut oil – I do want to play around with them a bit, trying to use a healthier flour, or possibly oat flour – but all I had on hand was white flour, and that seemed to do the trick.

Recipe is adapted from here. 

2 cups flour
1/3 cup sugar
1/2 tsp fine sea salt
2 tsp baking powder
1/4 cup coconut oil, liquid
3/4 cup finely diced strawberries
1/4 cup thinly sliced rhubarb, finely chopped
1/2 cup almond milk

Topping
2 tsp almond milk
1 tsp sugar

Preheat oven to 375˚F. Grease a large pan with oil or line with parchment paper and set aside. In a large bowl, whisk together the flours, sugar, salt and baking powder. Pour in the liquified coconut oil and use a pastry cutter to work the oil into the flour. Add the strawberries and rhubarb and toss to combine. Create a well in the center of the mixture and pour in the almond milk. Scoop the dry ingredients from the bottom of the bowl and fold over the wet ingredients. Repeat this just until the mixture is combined. Do not over mix the dough. Firmly pat the crumbly dough into a large circle on the prepared surface, making it about 2″ thick. Brush the dough with milk and sprinkle with vanilla sugar. Cut the dough into eight triangular segments and transfer to the prepared baking sheet. Bake at 375˚F for 18-20 minutes, or until golden on the edges.

strawberry rhubarb muffins.

strawberryRhubarbMuffins_makegreat

My neighbor dropped off a whole bunch of rhubarb she grew in her garden at my back door a few weeks ago – so that left me searching for things to do with it. I’ve never actually used rhubarb before! It seems the most common use for rhubarb is pie….but I wasn’t really in the market for a pie, so I made these strawberry rhubarb muffins, from bittersweet’s blog.

Bittersweet’s recipes rarely let me down. I try to find muffins lower in fat and sugar – and these sort of fit that bill. They turned out very muffin like – nice and tall, with a crumbly topping. They didn’t turn out too dense – be careful not to overmix….They were a great breakfast treat. I made a double batch another day – trying to use the rest of this rhubarb up, and they freeze well too!  Dj said they were the best muffins I have made yet! They were a hit with the little guy too, who was super upset this morning when he found out his dad ate the last one.

1 cup non-dairy milk
1 teaspoon apple cider vinegar
1/3 cup sugar
1/3 cup packed brown sugar
1/4 cup canola oil
1 teaspoon vanilla extract
1 1/2 cups finely diced fresh rhubarb
1 cup chopped strawberries
1 1/2 cups whole wheat pastry flour ( I used spelt flour actually, its my favorite for making muffins!)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cardamom
1/2 teaspoon salt

for the oat topping:
3 tablespoons rolled oats
3 tablespoons brown or white sugar

Preheat oven to 400°. Grease muffin tins or line with cupcake liners, then set aside. In a medium bowl, combine the non-dairy milk, vinegar, sugars, oil and vanilla, stirring until homogenous.

In another bowl, mix together the flours, baking powder, baking soda, cardamom and salt. Mix in the rhubarb and strawberries into this dry mixture, tossing to coat the produce with a light dusting of flour mixture. This helps the fruit stay at the center of the muffin, instead of sinking to the bottom (it really works!).

Pour the wet ingredients into the dry and stir until just combined. Distribute the batter evenly into the muffin tins and top them with a sprinkle of sugar and oats. Bake for 20-25 minutes (depending on the size of muffin pan you use), until a toothpick comes out clean. Let cool in the pan for about 10 minutes, then turn the muffins out onto a wire rack.