The rhubarb plant at the allotment only went in last year, so it's in its early stages, thought I'd have a go at forcing it & see how it got on, this is it after just 3 weeks so it seems OK, there was enough to make a batch of rhubarb scones so I was pleased (though I should have let it be really for a while longer)
Found this recipe in Living Etc magazine....
(Makes 10)
250g rhubarb, trimmed & chopped
2 tablespoons caster sugar
1 teaspoon vanilla extract
300g plain flour, sifted
2 teaspoons baking powder
110g caster sugar, extra
125 ml milk
125 ml single cream, plus extra to serve
Preheat oven 180/ gas mark 4. place the rhubarb, sugar & vanilla in a small bowl and toss to combine.Set aside.Place the flour, baking powder & extra sugar in a large bowl & make a well in the centre of the mixture.
Gradually pour in the milk & cream and stir with a wooden spoon until just combined. Turn out onto a lightly floured surface, add the rhubarb mixture & gently bring together until a smooth dough forms. Roll out the dough until 3 cm thick. use a 5 cm square cookie cutter to cut out 10 squares. Place the scones on a baking tray lined with baking paper and bake for 15-20 minutes. Serve with extra cream & a lovely cuppa!
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