Seasonal Ingredient of the month- Rhubarb

Rhubarb is a herbaceous plant from the Polygonaceae family. Usually available between the months of February and March, this plant is popularly grown both indoors (in greenhouses) and outdoors too.

As an ingredient, Rhubarb is very versatile. It is also known to have medicinal properties, as it was grown way back in 2700 BC by the Chinese often attributed to the Yan Emperor (its roots were often used as a laxative, but we won't go into that!). However, it wasn't until the 17th Century that it became widely used as a cooking ingredient in the UK, coinciding with the common availability of sugar (because no one likes sour Rhubarb!).

Rhubarb reached it's peak of popularity between the two world wars, but I feel it's an ingredient that's coming back in vogue. We might see less Rhubarb crumble on the menu, but we're seeing a rise in the production of relishes, chutneys, pickles and jams which include the bright, crimson, complexly flavoured stalks.

My recipe below marries two British favourites; the scone and of course, Rhubarb. These scones are easy to make and make a nice change to sultanas or cheese. The apricot sweetens and contrasts with the tart fibrous Rhubarb and the cream adds the finishing touch- enjoy!

Rhubarb and Apricot Scones
400g Plain Flour
50g Golden caster Sugar
2tsp Baking Powder
50g Softened Butter
1tsp Vanilla Essence
125ml Milk (plus a little extra for glaze)
250g Tinned Rhubarb (drained)
Apricot Jam (to serve)
Whipped cream (to serve)
50g Icing Sugar (sifted)

1. Preheat the oven to 180 degrees
2. Place the flour, sugar, baking powder and butter in a bowl, rub between your fingers until it turns to the consistency of breadcrumbs
   
3. Add the vanilla essence and milk to the bowl, stir until combined
4. Add the drained Rhubarb to the mixture (this will make the mixture very sticky, so you might need to add more flour)
5. Carefully place the mixture onto a floured surface and roll out with a floured rolling pin
6. Gently cut out 20 circular shapes (these will be quite delicate so use a palate knife to scoop them off the floured surface if neccesary)
7. Place on a greased baking tray and brush with a little milk
8. Bake for 25-30 minutes, until golden
9. Remove scones from the oven and leave to cool on the tray
10. When cool, smear ten scones with a generous teaspoon of apricot jam, then smear the other ten scones with cream
11. Sandwich the two 'halves' together and dust with a little sifted icing sugar.