Chef Curtis Stone shares his recipe for strawberry rhubarb jam and scones.
12 oz. slender rhubarb stalks, cut into 2-by 1/3-inch-sticksTo make scones:
1. In small saucepan, combine verjus and sugar. Bring to simmer over medium-high. Place currants in medium bowl and pour hot verjus mixture over currants. Set aside to macerate for 5 minutes, or until currants are plump. Drain excess verjus.3. In large bowl, stir flour, baking powder, sugar, and salt to blend.
4. Turn dough out onto lightly floured work surface and very gently knead to gather dough together. Lightly flour rolling pin and roll out dough to about a 1-inch-thick round. 5. Using a 2 1/4-inch-diameter biscuit cutter, cut out six scones, flouring cutter between each cut. Transfer scones to sheet pan, arranging them about 1 inch apart. Brush tops with some chilled cream.
6. Bake for 12 to 15 minutes, or until scones are golden brown on top and bottom and just baked through.7. In wide shallow saucepan, bring rhubarb, strawberries, sugar, and lemon juice to a simmer over medium-high heat, stirring often. Continue to cook, stirring often, for 5 minutes, or until juices thicken slightly and rhubarb is falling apart. Let cool.Most Read
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