I am a big fan of rhubarb. I grew up eating it as we always had a patch of it growing in the back yard, growing bigger every year. Roasted rhubarb is one we never tried, and I'm glad to have finally tried it. The method I followed, from The Kitchn, suggested adding cinnamon but I chose cardamom as I feel cinnamon can be a bit overpowering, especially with a fruit as mild-flavored as rhubarb.
After the rhubarb is roasted, you set it aside to cool while putting together a quick buttermilk scone recipe by hand. I was out of buttermilk and mixed yogurt with plain milk - a nice substitute in a pinch. I will definitely be roasting more rhubarb in the next couple of weeks, while the fresh rhubarb lasts. It is delicious by itself, and I can imagine loving it over yogurt, ice cream, french toast or waffles, etc.
The unbaked scones can be frozen for future quick treats or breakfasts, and I definitely recommend freezing at least half the recipe unless you are planning a big brunch - these scones are wonderful the day they are made, but quickly drop off into chain coffee shop scone territory the next day. But fresh out of the oven, these are some of the best scones I've ever had - light, flaky and buttery, and the sweet-tart rhubarb is a refreshing addition.
Roasted Rhubarb Scones
Roasted Rhubarb method from The Kitchn, Scones adapted from Tartine via NPR
Makes 12 scones
For the Roasted Rhubarb:
Preheat the oven to 350F. Chop 2-3 stalks of rhubarb in 1/2" pieces. You need about 1 1/2 cups for the scones (but you may want extra for a snack!).
Put the rhubarb in a baking dish, then add 2 tablespoons sugar and a scant 1/2 teaspoon ground cardamom, stir and set aside.
Bake for 15-20 minutes until the sugar and rhubarb juices are caramelized and the rhubarb is very tender. Set aside to cool.
For the scones:
Preheat the oven to 400F. Cut 1 cup (2 sticks, 8 oz) unsalted butter in 1/2" pieces, then place in the refrigerator to chill.
In a large bowl, combine 4 3/4 cups (680 g) flour (I used 200 g whole wheat pastry flour and 480 g all purpose flour), 1 tablespoon baking powder, 3/4 teaspoon baking soda, 1 1/4 teaspoon salt and 1/2 cup sugar. Stir well, then cut in the chilled butter with a pastry blender, a fork and a knife, or your hands. It shouldn't be completely blended, there should be some pea-sized chunks of butter.
In a 2-cup measuring cup, whisk together 1 cup milk (whatever type you prefer) and 1/2 cup yogurt until blended. Pour the yogurt mixture into the flour mixture and stir to combine. Stir in the roasted rhubarb. Do not overmix, there will still be some shaggy areas.
Dump the dough onto a mat or a floured surface and pat into a rectangle about 6" by 14" and 1 1/4" thick. Cut into 12 pieces. At this point the scones can be frozen, on a baking sheet, then individually wrapped (I used a layer of plastic wrap and a layer of foil) and kept frozen for up to a few weeks. Whether fresh or frozen, place on a parchment-lined baking sheet and bake for 20-30 minutes until golden. Serve hot.