Just a quickie on how lovely rhubarb can be. I find it's feast or famine for me with this fruit, much as it is with 
summer squash. I've had far more than I can handle in past years but now seem to have none. I did find a survivor in my orchard that I transplanted and hope to bring back to production with a little TLC.
Here's what I did with it..... rhubarb ginger scones and crepes......
For the scones I followed my basic buttermilk scone recipe with a little less liquid...
RHUBARB & CANDIED GINGER SCONES
1 1/2 c fresh trimmed rhubarb - I used about 1/2 c cooked fruit.
a little butter
1/2 -1 c sugar - (depending how tart you like it)
2 c unbleached white flour
1/4 c sugar
1/2 c butter (1 stick)
1/2 c buttermilk
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Orange zest from 1/2 orange
1/2c crystalized candied ginger
1 egg for wash
sugar crystals
Preheat oven to 400F degrees
I started by sauteing rhubarb in a hot pan with butter and sprinkling on sugar. I cut it up fairly large as it can break down quickly. Cook it but keep it firm so you don't end of with a puree. I then put it in a strainer over a bowl to get out the really liquidy bit
Sift dry ingredients together and put in cuisinart.
Cut butter into pieces and add to dry ingredients in cuisinart and pulse blend
Mix in orange zest and candied ginger
Add buttermilk and mix. Gently fold in cooked rhubarb and form into circle.
Place on cookie sheet with parchment paper or silpat. (If mix is very wet - glop onto silpat or parchment and form directly on cookie sheet.)
Brush on egg wash and sprinkle with sugar. Lighly cut round into wedges.
Bake at 400 degrees for 20 minutes till golden.
RHUBARB CREPES
This is in metric and needs a scale but it's good practice and always more accurate. Get a scale!
Milk 1/2 liter (500g)
250 g flour
3 eggs
1/2 tsp salt
40g sugar
40g melted butter (ideally browned)
butter for crepe pan
Sift flour and make a well in bowl
Add salt, sugar and eggs
Mix the eggs and part of the flour delicately with a whisk
Progressively pour milk into bowl constantly whisking until ingredients are homogenized
Pass through a chinois
Pour melted butter into mix and let it rest in fridge for 20 minutes.
Ok - this is the direct translation from my french cuisine workbook. I actually like to make small batches of crepes in this manner. BUT if you don't have the time nor inclination you can put everything in the blender and blend!
(and you don't have to pass through chinois)
Now fry off crepes on a buttered hot pan. Do you know how many you tube videos there are on making crepes. You can see which works for you.
The filling was about 4 c trimmed rhubarb and 1 1/2-2 c sugar. I also threw in about a cup of frozen strawberries- you choose. Again, taste the rhubarb and see how sweet you want it. It's personal. I put this in a strainer and used the liquid to make a little coulis.
Now put the filling in the crepe and roll up and fry them again to seal them up. I topped with powdered sugar
and a combo of sour cream and maple syrup sweetened whipped cream.
Sorry there's no pics of scones or crepes. They were too tasty and we forgot!!
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