Delicious UK - (04)April 2020

over,thencookfor1–2minutesuntil

thatsideisgolden,too(adjusting

theheatasbeforeif needbe).

6 Transferthecookeddropscones

toa platewhileyourepeatwiththe

remainingbatter.Servethescones

warm,spreadwithbutteranddollops

oftherhubarbandrosecompote.

PER2-SCONESERVING184kcals,

2.6gfat(1.2gsaturated),4.4g

protein,34.6gcarbs(17g sugars),

0.4g salt, 1.8g fibre

Rhubarband beetroot

ketchup

MAKESONE500MLBOTTLE(ORDIVIDE

BETWEENSMALLERJARS).HANDS-ON

TIME 25 MIN, SIMMERING TIME 40 MIN

Ketchupdoesn’thavetobe

madefromtomatoes– youcan

makevariationsofthenation’s

favouritecondimentfromall

kindsoffruitandvegs.Rhubarb

isnoexception.Thebeetroot

givestheketchupanearthy

flavouranditssweetnessworks

wellwiththerhubarb.Tryit

withsausages,baconorwith

beer-battered fish and chips.

• ½staranise


• 2 tspcorianderseeds


• 1 tspmustardseeds


• ¾tspblackpeppercorns


• 2 cloves


• 1 tbspsunfloweroil


• 500grhubarb,rinsed and cut into
  2-4cmpieces


• 250gbeetroot,peeled and cut into
  1-2cmpieces


• 1 largeonion,diced


• 1 garlicclove


• 2 bayleaves


• 3cmpiecefreshginger,
  finely chopped

Rhubarbandrosepetal

breakfastdropscones

MAKES 16 SCONES.HANDS-ON TIME 40 MIN,

SIMMERING TIME 10 MIN

Here,theflavourofrhubarb

isbeautifullyaccentuatedbythe

floralnotesofrose– it’sa simple

recipethatbringsthemtogether.

They’rea divinecombination.

I lovethecrunchoftherhubarb

in the little drop scones.

MAKE

AHEAD

Thecompotecanbemade

uptoa weekahead;storein

a container in the fridge.

• 200grhubarb(about2 stalks)


• 50gunrefinedcastersugar


• 1 tbspdriedrosepetals (I use the
  small dark ones)
  
  
  • Gratedzestandjuice 1 orange,
  
  
  • 180gplainflour
  
  
  • 2 tspbakingpowder
  
  
  • 1 mediumfree-range egg
  
  
  • 100mlmilk
  
  
  • 2 tbsprunnyhoney, plus extra
    forserving
  
  
  • 1 largeknobofbutter, plus
    extra for serving
  
  
  
  

FORTHERHUBARBANDROSECOMPOTE

• 200grhubarb(about 2 stalks), cut
  intochunks


• 50-75gcastersugar(totaste)


• 1 tbsp dried rose petals

1 Tomakethecompote,putthe

slicedrhubarb,50gofthesugar,

thedriedrosepetalsand2 tbsp

waterina panovera low-medium

heat.Cookgently,stirring

regularly,untiltherhubarbbegins

tobreakdownbutstillholdsa little

shapeandthecompotehasa

syrupyconsistency.Tastethe

rhubarbandsyrup(letit coolfirst)

andstirinextrasugarif needed.

Leavetocool(seeMakeAhead).

2 Forthedropscones,slicethe

rhubarbinhalflengthways.Split

eachpieceagainfromtopto

bottom,thencutacrosstheselong

lengthstogiveyoupea-sizecubes.

Putthelittlerhubarbpiecesina

bowlandadd1 tbspofthesugar,

therosepetalsandtheorangezest

andjuice,thenmuddleit (stir it

roughly)arounda bit.

3 Puttheflour,bakingpowder,a

pinchofsaltandtheremaining

sugarina mediumbowlandmix

well.Crackintheegg,pourinthe

milk,thentrickleinthehoney.Use

a balloonwhisktobeatthemixture

well– youdon’twantanylumps.

4 Gentlymixintherhubarband

rosepetalsandanyjuicesleftinthe

bowluntilthoroughlycombined.

5 Meltthebutterina largenon-

stickfryingpanovera medium–

highheat.Then,onebyone,add

4 largetbspbattertothepan,one

ineachquarter.Turntheheatdown

tolow-mediumafter 30 seconds,

thencookfor1–2minutesuntilthe

undersidesaregolden.Usea small

spatula to flip each drop scone

REDISTHECOLOUR

Makinga rhubarb

and rose compote

36 deliciousmagazine.co.uk