Rhubarb Ginger Scones

Since I hardly ever use rhubarb, it feels special to me whenever I do. So when I saw that rhubarb was looking good at the store and it was also my husband's birthday coming up, I thought this would make a nice breakfast treat. I decided to add a little ginger for a very subtle kick and it was just right - a little tart and a little sweet (not too much). I'm sure it would be lovely with tea. Of course I'll never know because I don't really like tea. That's right, I'm the freak who doesn't like tea. (You're questioning my taste in everything now, aren't you?)

RHUBARB-GINGER SCONES

Makes 12-16

3 stalks rhubarb, sliced ¼-inch thick

1/2 cup vanilla sugar

2 1/2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1 stick cold unsalted butter, cut into pieces

2/3 to 3/4 cup heavy cream

2 tablespoons finely chopped crystallized ginger (or more to taste)

1.      Preheat oven to 425º F.

2.      Toss the sliced rhubarb with 3 tablespoons of the sugar.

3.      Sift flour, baking powder and salt together in large bowl or bowl of food processor.

4.      Cut butter into flour mixture by hand (or pulse with food processor) until butter is the size of small peas.

5.      Blend in 1/4 cup of the sugar.

6.      Blend in the ginger and sliced rhubarb. (If using the food processor, just pulse — you want the slices left mostly intact.)

7.      Blend in cream until a soft dough forms. (Note: you may need to add more than 2/3 cup depending on the weather, etc.)

8.      Transfer dough to floured surface and divide in half. To make triangular scones, flatten into 6-inch disks and cut each circle into 6-8 scones. Sprinkle with remaining sugar.

9.      Arrange on ungreased cookie sheet and bake about 20 minutes or until reddish-brown on top.

barely adapted from food52.com (submitted by Midge)

rhubarb

vanilla sugar

To make vanilla sugar, just scrape the seeds from a few
vanilla beans into some sugar (I don't use exact amounts,
maybe 3 beans to 2 cups sugar). Then add the pods too. Cover
and let sit for at least a month (shake every once in a while).

crystallized ginger

rhubarb and vanilla sugar

adding butter to the flour mixture

adding vanilla sugar (the mixing will
separate those little clumps of vanilla seeds)

adding the ginger and rhubarb

pouring in the cream

dough mixed

2 dough circles

cut into triangles

raw

sprinkled with vanilla sugar

rhubarb-ginger scones

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Apple Rhubarb Cake with Spiced Whipped Cream

I made this a while back (when it was rhubarb season) and totally forgot to post it. Which is exactly why I need a blog to help me remember what I've been cooking. Only I'm not sure how to remember to post everything. So I guess it doesn't always work. But better late than never. Especially for this humble, yet fantastic, cake. I just loved it (that much I can remember). It was super moist and if you're nervous about the garam masala with the fruit, don't be - it's what makes this cake so unique. And the spiced whipped cream...I could eat a bowl of that with a spoon, like ice cream. Unfortunately I over-whipped mine and it came out thick and lumpy (not exactly photo ready - scroll down). But that didn't hinder the flavor (or slow me down) one bit.

 

APPLE RHUBARB CAKE WITH SPICED WHIPPED CREAM

Yield: 1 (9-inch) cake

Apple Rhubarb Cake:

2 tablespoons fine breadcrumbs

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 Granny Smith apples

1 cup chopped rhubarb

1/2 teaspoon cinnamon

1/2 teaspoon garam masala

4 tablespoons unsalted butter, plus more for greasing pan

1 egg

1 1/4 cups all-purpose flour

2 teaspoons baking powder

2/3 cup half-and-half

Spiced Whipped Cream:

1 cup whipping cream

1/2 teaspoon ground cinnamon

1/2 teaspoon gram masala

1/2 cup confectioners’ sugar

1.      Preheat oven to 350° F. Butter a 9-inch spring form pan and coat with the breadcrumbs.

2.      Toss together the sugars. Set aside.

3.      Peel and core the apples, then slice each apple into 16 wedges. Combine the cinnamon and 1/3 cup of the sugar mixture in a medium bowl. Add the apple wedges and chopped rhubarb, and toss to coat.

4.      Using an electric mixer fitted with a paddle attachment, beat the butter and remaining sugar together until light and fluffy, about 2 minutes. Add the egg and mix until combined. On low speed, add the flour and baking powder. Slowly add the half-and-half. Add apple and rhubarb then fold in well.

5.      Pour the batter into the prepared pan and spread evenly. Bake until the center is golden brown, about 35-40 minutes.

6.      Let cake cool completely. Run a small offset spatula around the edge to release from pan and remove spring form.

7.      To make whipped cream, place all ingredients in a bowl and whip to soft peaks. Serve with cake.

from huffingtonpost.com by Marcus Samuelsson

Granny Smith apples

rhubarb

cinnamon and sugar

adding cinnamon-sugar to apples and rhubarb

mixed

butter and sugar

adding egg

adding flour and baking powder

adding half 'n half

batter mixed

mixing in the apples and rhubarb

pouring batter into breadcrumb-coated pan

ready to bake

baked

a few slices got eaten before the
spiced whipped cream even got made

cream, spices and sugar

whipping

over-whipped

It isn't quite butter yet, but it's too thick
and not nice and smooth anymore...

...but it still tastes amazing, so on it goes.

apple rhubarb cake with slightly sad spiced whipped cream

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