Currently my garden is teaming with rhubarb. I was looking for a creative way to use this delicious fruit & I decided to try them out in my favorite scone recipe. These rhubarb scones are a perfect combination of sweet & tart-perfect as a breakfast scone or for entertaining with a fragrant cup of tea.
Rhubarb is not just a wonderful tasting fruit but it has some very important health benefits:
- Eating rhubarb increases our good (HDL) cholesterol which is very beneficial to our heart health.
- Rhubarb is rich in vitamin K, & many brain and neural researchers are pointing to its potential for brain health protection.
- Rhubarb is rich in natural antioxidants, especially vitamin A, so it’s no surprise why researchers believe it has the power to keep skin looking younger.
- Rhubarb contains Vitamin K that can promote bone growth and tissue repair. Moreover, because it also contains calcium, it makes for powerful bone health support.
- Rhubarb is also a great source of dietary fiber, which can keep your digestive tract running smoothly, while easing bloating & gas.
Here’s my favorite new scone recipe.
- 1 1/2 cups almond flour
- 1 cup gluten free baking flour
- 1/8 cup granulated Stevia
- 2 teaspoons baking powder
- 1/3 teaspoon Himalayan sea salt
- 2 eggs
- zest of 1 lemon
- 2 tablespoons lemon juice
- 3 tablespoons chilled coconut oil
- 1 cup fresh rhubarb, chopped
- Sliced almonds for sprinkling (1/4-1/3 cup)
Preheat oven to 375F / 190C degrees. Line a baking sheet with no stick aluminum or parchment paper and set aside.
In a large mixing bowl, whisk together almond flour, flour, Stevia, baking powder and salt. Make a well in the center of the flour mix and stir in eggs, lemon juice & zest until well combined. Then, add chilled coconut oil cut into the flour. Use two knives or a pastry blender .Continue until batter has small pieces of coconut oil throughout. Carefully fold in the fresh rhubarb and chill dough for at least 30 minutes.
Once dough has chilled, scoop it on the prepared baking sheet. Using your hands, form dough into an even-layered disk shape (about 8 inches wide). Cut into 8 even pieces with a long sharp knife (like a pie, but without separating the slices), sprinkle with sliced almonds and bake for 22-24 minutes or until golden brown on the edges.
Remove from oven and re-cut the scones. You will be tempted to eat theses delicious scones right away but best to let them cool for 15-20 minutes first.
Besides Rhubarb Scones here are some other ways to cook with Rhubarb
Another way I like to use rhubarb is chopping it into a saucepan with a small amount of water. I let this boil until the stalks soften. Once cool, I add some granulated Stevia to taste. I store this in the fridge and have it for breakfast over the next couple of days, topped with some Greek yogurt. It’s a fresh yummy way to start the day. Of course, rhubarb is also traditionally great in baked crisps and pies, either by itself or combined with berries! You can even use rhubarb to make chutneys & relishes. The list of how to use rhubarb in your cooking & baking is almost endless!