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These rhubarb scones have been a real hit at the farmhouse.  I've made some changes from the original recipe, which you can find here, it's a great recipe and more in depth than this one so I totally suggest you take a look.  I usually make a double batch, since we are all so hungry after workin' on the farm all day.
Ingredients (makes 12-16):
3 stalks of rhubarb (chopped)
2 1/2 cups flour
1 tbs. baking powder
8 tbs. or 1/2 cup salted butter
1/2 cup brown sugar
3/4 cup heavy cream
Directions:
1.  Mix the flour and baking powder in a large mixing bowl.
2.  Cut in the butter till smaller than pea-sized pieces.
3.  Mix in the brown sugar.
4.  Add the chopped rhubarb, spread it throughout the mix.
5.  Add the heavy cream and mix well.
6.  Flour a flat service, knead in flour until it does not stick to the rolling pin as you roll it out.
7.  Cut into equal shapes, place on an oiled baking sheet and put it into the oven and bake at 325 Fahreinheit until golden brown.
Enjoy!


 
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This recipe comes courtesy of a good friend of mine and www.countryliving.com.  After working with the kids from JUKO this morning everybody was a little worn out.  After chilling for awhile my friend decided to make a cool and refreshing summer drink using what we had in the house and in the gardens.  My friend searched online and then edited the recipe to fit our needs and this is the delightful result.  In the evening I chose to add just a little gin to my glass and it was lovely!
(serves 6)
Ingredients:
5 to 8 stalks of rhubarb (chopped)
1 1/2 cups sugar
5 cups water
1 cup lemon juice
Gin (not required)

Directions:
1.  Put the rhubarb, sugar and water in a pot and bring it to a boil.
2.  Remove the pot from heat and let cool 30 minutes.
3.  Strain the mixture, using something with a very fine mesh.
4.  Discard the solids and refrigerate.
5.  When cool, add lemon juice, stir and serve.
Here is the link to the original recipe, which we have altered somewhat.