Rhubarb & Vanilla Yogurt Scones with Rhubarb Curd

Rhubarb & Vanilla Yogurt Scones with Rhubarb Curd www.glutenfreetravelette.com

It's a rhubarb frenzy around our house while the prices are still low and so far I've made jam, pie, shrub, and tea bread. I thought, why not make some scones and curd too! I'm pretty happy with the base scone recipe I've been using for other versions like the Meyer Lemon Curd and Whole Grain Blueberry - this is just a slight adaptation to use vanilla sheep milk yogurt and added rhubarb pieces.

For the curd, I used my Meyer Lemon Curd recipe as a base but pumped up the amount of juice to up the rhubarb flavor. I also added more sugar since I was looking for a sweeter curd rather than a tarter version. For the rhubarb juice, I opted to boil down about 5 stalks of rhubarb since my research on the interwebs informed this would probably give me a sweeter and less tart version than simply running the stalks through my juicer. 

Speaking of rhubarb, while I was searching for more ideas on what to make with rhubarb I came across this nerdy Star Trek recipe for Aaktay, or Klingon Steamed Bread. So I'll have to try adapting it to be gluten free sometime while rhubarb is still in season. Anyone have a suggestion on what I could substitute for "all-bran cereal"? I was thinking brown rice flakes perhaps. 

Alright that's enough nerdy recipe talk, on to the scones and curd!

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Rhubarb Tea Bread

Gluten Free Ratio Rally Rhubarb Tea Bread www.glutenfreetravelette.com

It's been a couple of months, but now I'm back on the Gluten Free Ratio Rally wagon! This month Brooke from B & The Boy is hosting and we're baking up tea bread. From the research I did, I learned that tea bread is very similar to a quick bread but with fewer eggs and only slightly sweetened. It's also best served on the same day it's baked, of course, with some tea. My favorite pairing with this particular bread? Darjeeling. For my ratio, I ended up with 6 parts flour, 5 parts milk, 1 part egg, 1 part sugar, and 1 part butter (fat).

Since I've been going on a total rhubarb frenzy recently (which you've likely noticed if you follow me on instagram), I decided I had to make a rhubarb tea bread. My final version, the one in the above photo, was actually made with rhubarb stalks from our edible garden - so that feels pretty good. I pumped up the flavor with vanilla and my other all time favorite, meyer lemon zest.

Make sure to check out everyone else's recipes too! I've included links to their tasty tea breads at the bottom of the post.

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Rhubarb & Meyer Lemon Jam

Rhubarb Meyer Lemon Jam www.glutenfreetravelette.com

After yesterday's very serious post, I thought I might sweeten things up a bit.

Rhubarb and Meyer Lemons are two of my favorite foods in the world and I simply love that short time of year when their seasons overlap. We're at the tail end of seeing Meyer Lemons in stores here in Seattle - so I'm buying them up like they won't be back for another year. Rhubarb is everywhere right now, including in our edible garden.

After scoring some great Weck Jars at this great shop in the University District I thought about combining the two into some jam and it turned out fantastic. For this recipe I let it simmer and reduce down almost in half to really get some deep and delicious flavors in there. We've been eating this jam on toast, bagels, ice cream, and on the occasional spoon. I've also been planning to make some frozen yogurt with my favorite sheep milk yogurt and add a swirl of this jam.

Now, if you can't find Meyer Lemons anymore - I suppose it's worth a try with regular lemon zest or maybe combining half orange zest and half lemon zest. I'm sure that would still be tasty, but it won't have just the same POW of flavors of this specific combination. 

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Rhubarb Frozen Yogurt

3 large rhubarb stalks
juice from 1 large lemon
1 cup sugar
32oz plain sheep milk yogurt, we used Bellwether Farms

Wash and dice the rhubarb.
Combine the rhubarb, lemon juice, and sugar in a small sauce pot and heat on low until the mixture simmers and rhubarb is soft.
Remove from heat and let the mixture cool completely.  We placed ours in the freezer for about 20 minutes.
Pour the mixture into a blender and puree.
Add the sheep milk yogurt and blend until well combined.  This should only take a minute or so.
Follow the instructions on your ice cream maker, we used this one, and churn for about 25 minutes to 30 minutes. We did 30.

Our frozen yogurt didn't firm up to well in the ice cream maker so we poured it into a freezer safe container and left it overnight.  The next day we took it out and let it sit for about 2 hours and it was at just the right consistency and oh my goodness, it was delicious.