This recipe was contributed by CSA member Kathryn. She says, “There’s no shortage of wonderful rhubarb recipes out there, for sure! Here’s what I used our CSA rhubarb for – we had the perfect amount to make a double-batch. And the combination of the tangy rhubarb with sweet strawberries and spicy crystallized ginger is fantastic.”
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Rhubarb, Strawberry, and Ginger Buttermilk Scones
Prep Time 20 minutes
Cook Time 25 minutes
Ingredients
Scones
- 1 cup rhubarb thinly sliced
- 1/2 cup strawberries quartered or in eighths
- 2/3 cup crystallized ginger finely chopped
- 1 teaspoon vanilla essence
- 1/4 cup caster sugar
- 2 3/8 cup plain flour (340g)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 125 g cold unsalted butter cut into small cubes
- 3/4 cup buttermilk + 2 tablespoons
- 3-4 strawberries sliced lengthways for topping
- 2 tablespoons butter melted
- 2 tablespoons granulated sugar for sprinkling
Whipped Vanilla Mascarpone
- 1 cup mascarpone
- 3/4 cup cream
- 1/4 cup sugar
- 1 teaspoon vanilla
Instructions
Scones
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Preheat the oven to 200°C and line a baking tray with baking paper.
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In a medium bowl, combine the rhubarb, strawberries, crystallised ginger and vanilla. Stir to combine and set aside.
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in another large bowl, combine the 1/4 cup caster sugar, plain flour, baking powder, baking soda and salt.
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Cut in the cold butter or use your fingers to rub it in until it resembles textured breadcrumbs (there may be some larger bits of butter left – that is fine).
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Stir in the buttermilk until it just starts to come together
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Add the fruit mixture and gently stir into the dough – it can still be quite crumbly at this point. Turn onto the baking sheet, and with floured hands, gently bring the dough together into a disc about 3-4 cm thick. You may need to press some of the fruit back into the scone dough
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Brush the top with the melted butter and sprinkle the sugar on top
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Using a sharp knife, cut the disc into 6-8 even wedges and gently spread apart on the baking tray, leaving about 2 cm between each. Top with a strawberry slice.
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Bake for 25 minutes or until golden.
Whipped Vanilla Mascarpone
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Beat the cream to stiff peaks
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Add the mascarpone, sugar and vanilla.
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Beat to combine and bring back to a thick consistency (less than 1 minute)