Rhubarb & custard scones
These delicious scones feature one of Britain's best-loved flavour combinations: rhubarb and custard. Serve with clotted cream for an enjoyable afternoon tea in the garden
Rhubarb compote
Serves 6
Prep:
Cook:
Make this easy rhubarb compote with just four ingredients – ready for dolloping on scones, using as a cake filling or swirling into porridge
Skip to ingredients
- 250g rhubarbroughly chopped (or use chopped frozen rhubarb)
- 100g caster or granulated sugar
- 1 lemonzested
- ½ tsp vanilla bean paste
- drop of red food colouring gel(optional)
Nutrition: per serving
- kcal73
- fat0.1glow
- carbs17g
- sugars17g
- fibre1g
- protein0.4g
- salt0.01g
Method
step 1
Tip all the ingredients into a large saucepan along with 2 tbsp water (omit the water if you’re using frozen rhubarb). Simmer over a medium heat for 10-15 mins, stirring occasionally, until the rhubarb has softened and is almost collapsing and the mixture has thickened. If you’re using frozen rhubarb, you may like to stir in a drop of red food colouring to enhance the pink colour. Transfer the compote to a bowl and leave to cool completely.
