This recipe comes to us from Darina Allen's Irish Traditional Cooking: Over 300 Recipes from Ireland's Heritage (Kyle Books; 2012). Rhubarb, the first fruit to emerge after the long winter season, was always eagerly anticipated in Ireland, and was made into various tarts and pies, depending on the cooking facilities. Nowadays rhubarb has a longer season but there is nothing to beat the flavor of the first tender young pink spears—spring has arrived.
For the Scone Dough
- 2 1⁄4 cups all-purpose flour, plus extra for dusting
- 1 1⁄2 tbsp. superfine sugar
- 1 heaping tsp. baking powder
- 1 pinch salt
- 1⁄4 cup butter, cut into cubes
- 1 egg
- 3⁄4 cup whole milk
For the Filling and to Serve
- 2 lb. red rhubarb (about 6 stalks), trimmed and cut into 1-inch pieces
- 1 1⁄4–1 1⁄2 cups granulated sugar, depending on taste
- Soft brown sugar, to serve
- Softly whipped cream, to serve
Note: This recipe may also be made with cooking apples, in which case you may want to add a little cinnamon or mixed spice to the sugar.
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