rhubarb tarragon spelt scones

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I am on the tail end of my moment with scones and just starting my next phase of tarragon.  So this is perfect, also because rhubarb – I love you.  Right before spring started we finally watched Sherlock and then I finally watched The Great British Baking Show, so you could say I have British treats on my mind.  There were a couple of weeks where I was making scones on Sunday and then putting them in the freezer so that Monday morning I would just turn the oven on and pop in a scones or two and wait.  It was a great way to start the week.  It is starting to get hot, air conditioners have been put in the windows, so this might be my last scone Monday.  Sometimes I get the urge to not turn the oven all summer, but maybe we will get some cooler rainy days too because I don’t think I can last without an oven.

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So scones.  And now tarragon.  I saw a recipe for rhubarb tarragon sangria that I was intrigued by in The New Midwestern Table.  And then I saw this.  And was telling Gevork about it, who said he grew up drinking this in the Soviet Union.  So I spent Saturday night doing laundry and running errands and thinking about how I really wanted to make tarragon soda.  However, I was encouraged to try the real deal first, so who wants to go to Brighton Beach?  The tarragon was instead used to make these scones and I am very happy about it!

Tarragon has a licorice flavor by the way.  I think it tastes really nice with the tanginess of the rhubarb and the nuttiness of the spelt.

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Rhubarb Tarragon Spelt Scones

3 stalks of rhubarb, cut into 1 inch chunks

1/4 cup + 3 tbsp sugar

1 1/2 cup all purpose flour

1 cup spelt flour

1 tbsp baking powder

1/2 tsp salt

8 tbsp unsalted butter, cold and cut into small pieces

2 tbsp chopped tarragon

2/3 – 3/4 cup heavy cream

-toss the rhubarb in the 3 tbsp sugar.

-mix the flours with salt and baking powder.  mix the butter into the flour mixture and using a pastry cutter cut the butter until little pea size pieces form.  mix in 1/4 cup sugar and then the rhubarb and tarragon.  slowly add the cream, do 2/3 and add more as needed until you have a dough.  use your hands to combine but don’t knead too much, just until formed together.

-preheat your oven to 425 degrees F if making now, or freeze and make later.

-divide the dough into two pieces and make a disc.  cut each disc into 4-6 triangles.  arrange the pieces on a baking tray lined with parchment paper.  if not frozen already freeze them for 10 minutes on the tray. bake about 20 minutes until starting to brown a bit.  you can freeze them for a week or two, wrap them tight and then bake them frozen and watch the baking time.

-jrad

rhubarb rose upside down yogurt cake

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New Yorkers love to complain.  In the winter the slightest bit of snow makes everyone freak out and all the schools close. The summers, on the other hand, are too hot and everyone escapes to The Hamptons or Maine.  I admit it sucks because there are too many tourists and it smells pretty bad, but I am not a New Yorker at heart and I don’t see the use in complaining.

Let me tell you what they are complaining about now.  Apparently spring doesn’t last long enough and they keep saying, “Where is spring?”.  The temperature is between 50-70 most days and we’ve been having a lot of rain. Now everyone likes a good spring, with the flowers and the nice breeze, but when did we (they) get this idea that spring was a walk in the park?  The earth is literally regrowing itself!  Give it a break.

This morning I woke up to a grey sky again and a dampness in the air that felt like a rainforest and you know what?  It was so beautiful.  That is spring!  Everyday there is something new, like little presents left out for us every morning.  The trees have more leaves and the grass looks greener every morning, and the moss is what I really love to start to see.  I’m a spring baby and I embrace the rain and the mess, bring it.

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I’ve been a little obsessed with the smells of flowers as of late.  I almost feel intoxicated by them sometimes.  Lilacs are just the best thing ever, they make me feel so good about life.

Rose water is also something I can’t seem to get enough of lately and is perfect for spring.  I love almond flour cakes, so this cake was just what I wanted and I used that and just adapted a bit, with rose water.

Rhubarb is RAD!

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Rhubarb Rose Upside Down Yogurt Cake

5-6 stalks of rhubarb, cut into 2 inch pieces on an angle, and cut in half if really thick

4 tbsp honey

1/2 cup water

1 tsp rose water

2 cups almond flour

1/2 cup sweet rice flour

1 tsp baking powder

1/2 tsp salt

7 tbsp butter, room temperature

1/2 cup honey

1 cup yogurt

3 eggs separated

-heat the honey, water and rose water in a wide medium saucepan until the honey is dissolved.  add all the rhubarb, or in batches so they aren’t crowded.  cook the rhubarb a couple minutes until slightly soft but not mushy (I did mine too long, it happens quick so watch out!)  strain out and put to the side.  cook down the liquid some more if you need  so you can use it as a syrup at the end.

-preheat your oven to 350°F.

-combine flours, baking powder and salt.  in separate bowl mix the butter with the honey with a hand mixer or stand mixer. add the egg yolks and mix well. mix the flour into the butter mixture.

-in a separate bowl beat the egg whites until stiff peaks form.  gently fold in the egg whites and the yogurt into the flour mixture and mix well.

-line a spring form pan with parchment paper all the way up the sides.  lay the rhubarb in a nice pattern, better than mine!  a circle is nice, redish on the outside and greenish on the inside is also nice.  pour the cake batter on top.  bake for 50-55 minutes.  let it cool a bit before flipping and removing the spring form.  pour the rest of the rose honey syrup on top!

enjoy, with a recommended cup a Earl Grey tea.