Golden, tender scones dotted with almonds and rhubarb, finished with an easy rhubarb glaze for double the rhubarb flavor.
I have a special place in my heart for rhubarb. It’s ready to pick from spring through summer. My grandparents grew abundant rhubarb in their garden, and rhubarb pie was often served after dinner. This ruby-hued perennial has a distinctive, tart flavor and a fragrant aroma.
Rhubarb’s tartness pairs beautifully with many fruits and flavors. I prefer to keep recipes simple so the plant’s essence shines. Look for crisp, brightly colored stalks at your local farmers’ market.
Rhubarb is tart, puckery, and perfect in desserts and savory dishes. Its color and flavor are addictive — one of my favorite ingredients to work with.
Seasonal rhubarb cooks into a tangy, zesty barbecue sauce that makes a terrific glaze. Homemade fruity barbecue sauce doesn’t need excessive sugar to taste great — it’s fresher and free of unnecessary preservatives.
Rhubarb cooks down into a delightful jam. I like to add a little chopped apple for balance and a touch of vanilla bean for lingering aroma. The bright pink stalks yield a delectably tart jam.
The tartness of rhubarb pairs beautifully with tangy goat cheese and fresh herbs. A rhubarb and shallot vinaigrette adds toasted shallot notes and a hint of ground cloves — try making rhubarb vinegar for a special touch.
This zesty vinaigrette brightens greens and complements bruschetta — a delightful spring combination.
A ruby-colored rhubarb vinegar made with red wine vinegar, rhubarb, and cloves adds color and a lingering, tangy flavor to many dishes.
My favorite spring meal: perfectly cooked salmon with a rhubarb vanilla bean butter sauce and a spring vegetable salad. The sauce is simple when you use rhubarb vanilla jam.
Shrimp is a lovely alternative to salmon and works wonderfully with the vanilla bean butter sauce.
This spring supper celebrates seasonal flavors. Rhubarb vinegar lends color and bright acidity. Serve with mashed Jerusalem artichokes and charred asparagus for a memorable meal.
Sweets with rhubarb:
I’m a rhubarb fanatic. It pairs beautifully with strawberries in a creamy vegan dessert — sweet-tart and visually stunning. The texture is rich and satisfying.
While summer fruits finish ripening, enjoy rhubarb in an easy tart. A shortbread cookie crust stays firm in the oven and crumbles like a cookie when cut — perfect for spring and summer baking.
This lighter cheesecake is a favorite for Mother’s Day. The cottage cheese base yields an airy texture, and a topping of spring rhubarb and strawberries adds the ideal sweet-tart balance and color.
A refreshing rhubarb granita is a tangy-sweet, low-calorie spring treat loaded with bright flavor.
Also see 13 rhubarb recipes!
Enjoy rhubarb this spring and summer!
Karen
Gluten Free Rhubarb Scones with a Rhubarb Glaze
Equipment
- 1 large bowl
- 1 pastry blender
- 1 small food processor
- 1 cookie sheet
Ingredients
Dry Ingredients:
- 2 cups gluten free flour blend (I used King Arthur Measure for Measure)
- 4 tablespoons pure cane sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
Wet Ingredients
- 6 tablespoons unsalted butter, cut into 12 pieces
- 2/3 cup buttermilk (low fat)
- 1 large egg
- 3/4 teaspoon almond extract (pure)
Add Ins:
- 1 cup fresh rhubarb, cleaned, dried, 1/3″ dice
- 2 teaspoons pure cane sugar
- 1/3 cup toasted slivered almonds, chopped
Topping:
- 1 teaspoon milk
- 2 teaspoons pure cane sugar
Instructions
- Add the butter to a piece of waxed paper and freeze while you begin the recipe (about 15 minutes). Line a cookie sheet with parchment and set aside. Combine the first six dry ingredients in a large bowl and mix well with a wooden spoon.
- Whisk the buttermilk with the egg and almond extract in a measuring cup.
- Add the frozen butter to the dry ingredients and cut in with a pastry blender until the pieces are pea-sized.
- Toss the diced rhubarb with 2 teaspoons of sugar in a small bowl. Add the rhubarb and almonds to the dry ingredients and combine.
- Make a well in the center, pour in the wet ingredients, and stir with a wooden spoon until the dough comes together. Quickly form the dough in the bowl with your hands and divide into two portions. Pat each portion into an 8″ circle about 1″ thick on the prepared cookie sheet. Cut each circle into 6 or 8 even triangles; separate them if you prefer crisper edges.
- Brush the tops with milk and refrigerate for 30 minutes. Preheat the oven to 400°F. Sprinkle 2 teaspoons sugar over the scones and bake 18–20 minutes until golden.
- Cool on a wire rack. Drizzle with rhubarb glaze and allow it to set.
Notes
Rhubarb Glaze: In a small pot combine 1/4 cup chopped rhubarb, 1 tablespoon sugar, and 2 tablespoons filtered water. Simmer uncovered until the rhubarb is softened but still bright (about 3 minutes). Cool slightly and process in a small food processor until broken up. Add 4 tablespoons confectioner’s sugar and 1/4 teaspoon lemon juice; blend until nearly smooth. The glaze will thicken as it sets — add more confectioner’s sugar to thicken or a little water to thin. Drizzle over cooled scones.
Nutrition
Carbohydrates: 22 g
Protein: 4 g
Fat: 9 g
Saturated Fat: 4 g
Fiber: 3 g
Sugar: 7 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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