We’re deep into rhubarb season here in Maine! We’ve been using it in our cocktails, on our bread, and now in our rhubarb scones! We used Kate’s recipe for Dreamy Blueberry Cream Scones, and adapted it to make use of our abundance of fresh produce! And now you can make them yourself! Here’s how:
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
½ teaspoon fine sea salt or table salt
5 tablespoons chilled, unsalted butter, cut into ¼ inch cubes.
½ cup finely chopped rhubarb
1 cup heavy cream
Heat oven to 425 degrees
Slice your rhubarb stalks into narrow lengthwise strips. Chop into 1/4 inch cubes.
Place flour, baking powder, sugar, and salt in large bowl or work bowl of food processor fitted with steel blade. Pulse six times.
Chop butter into 1/4 inch cubes. Using food processor, remove cover and distribute butter evenly over dry ingredients.
Cover and pulse 12 times, each pulse lasting 1 second. Add rhubarb and pulse one more time.
Transfer dough to large bowl.
Use your hands to shape a well in the center of the dry ingredients. Pour the cream into the center of the well. Stir in cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
Knead dough by hand until it comes together.
On a lightly floured surface press into a 8 inch circle, smoothing the edges. Cut into 10 to 11 wedges.
Place wedges on a parchment covered baking sheet. Brush with melted butter and sprinkle with brown sugar, (optional) and bake until very light brown, 12 to 15 minutes.
Cool 10 minutes and enjoy warm, or at room temperature.
Yumm!!! Now invite all your friends over for tea and scones, and discuss literature and flower gardens, and feel very fancy. Tra la la.
If you get these into the oven and your kitchen looks rather worse for wear, do not fear your mess: our kitchen looks appalling after baking, too. And we’re pretty much professionals, so you can definitely feel better about yourself about that one.
America’s Test Kitchen Cookbook
We’d love to see how your Dreamy Rhubarb Scones turn out, and what other interesting variations you can think of! You can tag us in your photos on Instagram or share them on our Facebook Page– We can’t wait to see what you dream up!
The Inn at English Meadows
It’s been such a whirlwind at the Inn recently! Kennebunk celebrated its first ever LAUNCH! Maritime Festival last weekend, and English Meadows took part in the town-wide Historic Inns of Kennebunkport Garden Party! Guests visited several parties, ferried between events by the lovely Hydi Drive, and were greeted with a wonderful rhubarb cocktail and delicious hors d’oeuvres to complement the tours around our lovely grounds.
Alex of Curate Maine, a lifestyle designer and personal concierge, brought us the most amazing strawberries from the farmer’s market, and we used them to make party bread for our party guests!
The star of the show, however, was definitely Kate’s homemade Rhubarb Shrub cocktail! Our guests loved it so much that Kate made them for scavenger hunt participants at the LAUNCH! festival last weekend! If you ever have the occasion to try it, it is absolutely impossible not to love. And it’s so easy to make! Here’s what you do:
Kate’s Rhubarb Shrub Cocktail
6 c. Rhubarb
1 c. Fresh or Frozen Strawberries
1.5 c. Brown Sugar, or to taste.
1.5 c. Water
1 medium piece fresh ginger root
For the Cocktail:
Prosecco or Champagne
Apple Cider Vinegar
Pick the reddest stalks of rhubarb- these are the tastiest!
Wash and roughly chop the stalks. If they are very large, slice lengthwise down the center before chopping. Cut the ginger into large pieces for easy removal after cooking. Throw together into a large stock pot and stir in the sugar and water, and place on medium heat.
About halfway through the cooking, add the strawberries. These help to add a little more natural sweetness to the rhubarb, as well as enhance the red color! Because pretty food is the goal of cooking, obviously.
When the rhubarb has cooked all the way down, taste and add more sugar if desired. Place a large, fine sieve over a bowl or pitcher, and strain the liquid out of the sauce. It may be reluctant to drain out, in which case you can add more water to the mixture, or help it along with a spatula. Pour the Shrub syrup into an airtight container, and keep in the fridge up to a week!
To make the Shrub cocktail: pour one part syrup, a splash of apple cider vinegar, one part ginger beer, one part Prosecco. Adjust to taste.
The leftover purée can be used for a ton of things! Some of our favourites include, on a baguette with ricotta cream and strawberries, a rhubarb version of banana bread, and added to margaritas! Seriously, try the margarita thing. It’s killer.
Time to party!
We hope you have a wonderful time making our favourite cocktails, and don’t forget to book your relaxing getaway at the Inn! We’re even running a special for the summer- you can book a night in a gap in our calendar and receive 20% off your stay! How awesome is that? You can call us at (207) 967-5766, or check our availability here!
See you soon!
The Inn at English Meadows