It’s no secret I love rhubarb. This time of year I grab it from the market any chance I get because I know how quickly rhubarb season will end and those beautiful pink, red, or sometimes green stalks will disappear until next spring. It’s such a seasonal treat and I really like to wallow in it and celebrate it as much as I can.
I have some brand new rhubarb plants growing in my garden this year and I can’t wait to harvest some next spring. I’ve tried growing rhubarb a few times before but as green as my thumbs are, I have not had success. I’m feeling lucky this time. There’s nobody as optimistic as a gardener planting perennials.
We’ve made a version of strawberry rhubarb scones several times already this season and you can bet we’ll be making them a few times more. Scones are so easy to whip together and are such a lovely treat on a slow Sunday. My husband made them for Mother’s Day - yes he is the sweetest man and yes I am so lucky. Then we made some when our friends came over for brunch a few weeks ago. I made a batch a few days ago to take to my chiropractor (and dear friend). They were still warm when I got to her office and I made her try one as soon as I arrived. She took a bite and said, “these taste like love!” and she also said they were like her grandma’s strawberry rhubarb pie but in scone form. And you know how I feel about grandmas and their strawberry rhubarb pies!
Here are the base recipes we’ve used - you can’t go wrong with either option. The streusel and crumble toppings that each of these recipes call for are so good but you can absolutely skip them if you want.
If you want a sourdough version, you’ll make my Triple Lemon Sourdough Scones but you’ll add about a cup each of chopped fresh strawberries and diced fresh rhubarb. This is how my husband made them for Mother’s Day as well as how we made them for brunch. The lemon is so good with the strawberries and rhubarb and it really does come through in the finished scones.
If you want a non-sourdough version, make these Rhubarb Crumble Scones and instead of two full cups of rhubarb, use one cup strawberries and one cup rhubarb. This is how I made them for Dr. Jen and one other time for some “just because” scones. I did omit the ginger in this recipe and added the zest of one lemon but the ginger would be really good if you have some on hand.
Let me know if you give these a try and please let me know if you have any questions. I’m happy to help!
This Week’s Top Ten Recipes
From 1st to 10th, here are the top visited recipes on WTK for the past week.
Sourdough Discard Focaccia (same day or overnight)
Sourdough Discard Crackers (with olive oil, rosemary, and parmesan)
Sourdough Discard Cinnamon Rolls (same day or overnight)
How to Make a Sourdough Starter (easy beginner’s guide)
Sourdough Cheese Crackers (like cheez-its!)
Take me to Wild Thistle Kitchen
Thanks so much for being here! - Anita
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