Are my rhubarb scones doomed if I accidentally pre-cooked the rhubarb?

E

erininny

Well-known member
I had about 30 seconds to glance at this recipe when I first found it. I missed the part where it indicates that you just slice the rhubarb and throw it in (raw). This is clearly an amateur's question, but can I just use the rhubarb I have (cooked down, sweetened) in this recipe and adjust the sugar accordingly? Or will the rhubarb be overcooked/-baked? smileys/frown.gif Or should I just find another scone recipe that calls for pre-cooked rhubarb?https://food52.com/recipes/4318-naughty-rhubarb-scones

 
Interesting. I've never cooked rhubarb but knew someone who grew and cooked it.

She said you had to cook it a LONG time or it would be tough.

 
I cook rhubarb all the time when the spring crop comes in. We use it as a fruit

at breakfast. My experience is that is cooks very quickly, and breaks down fast into mushy stringy pieces, so I have to be careful to just bring it to a boil in a simple syrup, put the thick rhubarb chunks into the water, turn water off and let it steam. I can't imagine using cooked rhubarb to put into scones that need to be cooked again. This is my experience, with rhubarb I get at the Farmer's market. The stalks are young and small. I usually add vanilla bean and cinnamon and it is delicious.

 
My best guess for your cooked and sweetened rhubarb: drain well, blott and . . .

stir/toss it in your recipe. Since it is cooked, be gentle with it and I bet it will work just fine. I would advise working the butter into the dough and then tossing the rhubarb in to incorporate just before shaping and placing in the oven.

 
Oh, dear. smileys/frown.gif I guess I thought it would just be well mixed in. Rats.

I would just go buy more rhubarb, but the farmer's market where I can get it (there, and only there--it's not in our local grocery store) is only open Thursday, and I need to make them before Thursday. Double rats... But thank you for the advice!

 
This seemed pretty soft after about 20 minutes of simmering. I'll taste it tomorrow. smileys/wink.gif

 
Shouldn't be a problem

I have seen recipes for scones using a fruit puree made of pumpkin, passion fruit, or raspberries. Why not rhubarb?

 
Update: blah. smileys/frown.gif The temp seems way too high--the bottoms burned, top barely brown.

Faint taste of rhubarb. I mean, they're not inedible, but that's damning with faint praise.

 
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