In the midst of packing, I had a rhubarb-induced panic attack. As in, oh my god I just remembered Rhubarb doesn’t grow in Hawaii- based hysteria. It wasn’t a problem growing up because I had no idea was I was missing. Now that I’ve been enlightened, I’m not quite sure how I’m going to cope with the loss when I move to Hawaii in 2 weeks. Naturally I’ve gone into rhubarb-everything mode and stocked up at the farmer’s market this weekend. Is it possible to have too much rhubarb in the fridge? Definitely not. Especially when it comes to these Fresh Rhubarb, Strawberry and Ginger Scones.
These scones are made with fresh rhubarb and strawberry, which both grow like crazy this time of the year. The zested ginger is a bonus little punch to the sweet-tangy combination of the rhubarb and strawberry. If you loved my Coconut Banana Bread Scones with Lime Glaze, you’ll love my new scone recipe. Whether this is your breakfast, mid-morning snack, or dessert, these baked treats are a must-have summer recipe.
What other rhubarb recipes would you recommend? Hurry – the countdown is on!
