Claire Ptak of London's Violet Bakery (and the author of the bakery's cookbook) likes mixing angelica, a distinct, licorice-like herb, and Chartreuse with tart rhubarb because it cuts the sweetness of the sugar and lends a more complex flavor. Look for angelica fresh at botanical stores and plant nurseries, or in its dried form on starwest-botanicals.com.
Featured in: An American-Inspired Scone on English Soil
- 1 1⁄4 lb. rhubarb, cut into 1/2-inch pieces (about 3 3/4 cups)
- 1 3⁄4 cups plus 2 tbsp. sugar
- 2 small angelica stalks (optional)
- Juice of 1 lemon
- 1 tsp. Chartreuse
- Sweet Cream Scones, for serving