As their fundraising theme this year is Tea and Scones, I couldn’t contribute anything other than a scone recipe to the blog tour and I promise you this recipe does not disappoint. My mum even told me they were the best scones I have ever made! I must admit they are damn good. A crisp sugar crusted top with a tender middle, the little chunks of rhubarb provide a soft, tart bites and the sweet candied stem ginger lifts makes the flavours sing! I know, it sounds like I’m gushing about scones but really, make them.
Lavender smells lovely and looks totally pretty, but eating it…really? I was in a farm shop a couple of weekends ago just outside Perth, which sells all sorts of goodies for cooking and baking, when I came across a too-adorable-not-to-buy jar of lavender. I’ve also always wanted to try baking with lavender, even though after opening the jar it still reminded me of perfume.
After doing some research online I discovered that lavender goes really well with rhubarb…only one of my favourite fruits! What better vehicle for consuming rhubarb is there than crumble? That would be none, you’re dead right.
Here the lavender provides background notes of floral sweetness which mellows out the tartness of the rhubarb. The lavender is incorporated into the mix with the rhubarb and sugar, before the whole lot is topped with a simple crumble mixture flavoured with some orange zest. (Talking of oranges, I have also found out during my research that lavender goes really well with citrus and have an orangeage recipe in mind to try it out further..experimentation! )