2006 CHUM Rhubarb Festival Grand Prize Winner.

Excellent glaze for roast chicken.

Excellent dipping sauce for chicken nuggets.

INGREDIENTS:

 2 pounds Rhubarb, cut into 1" piece

 1/4 Cup Maple Syrup

 1 teaspoon minced Fresh Red Fresno Chile Pepper

 2 teaspoons Ginger, minced

 2 teaspoons Shallot, minced

 Garam Masala  (Indian Spice) to taste

 1/4 Cup Craisins (Dried Cranberries)

 1/4 Cup Cider Vinegar

 Crushed Red Pepper to taste

 Oil as needed

INSTRUCTIONS:

Toss the rhubarb in lightly salted and peppered oil.

Spread on baking sheet and oven roast for 20-25 minutes @ 350°.

Sweat (not brown) shallot in oil, add ginger and cook an additional 5 minutes.

Add Garam Masala and cook another 3 minutes.

Add all remaining ingredients including rhubarb and cook another 10 minutes on very low heat.

Process and can in pint jars if desired.

Chef Colleen Betts

Yields 12 – 2 inch or 8 large scones

Ingredients:

3 cups all- purpose flour

½ teaspoon salt

1/3 cup  granulated sugar

1 ½ tablespoons baking powder

½ teaspoon nutmeg

6 tablespoons unsalted butter, cut into 12 pieces

¾ cup dried cranberries

Zest of one lemon

1 ¼ cups buttermilk

1 large egg, for egg wash

Instructions:

1. Cover baking pan with parchment paper or foil. Adjust oven rack to middle of oven. Only bake one pan at a time for best results. Preheat oven to 450F
2. Combine flour, sugar, baking powder, salt and nutmeg in a food processor or mixer bowl. Add butter pieces, and cut into dry ingredients. Mixture should look like course meal.
3. Add dried fruit and lemon zest. Stir buttermilk in flour mixture to form a smooth dough. Knead lightly once or twice to complete mixing.
4. Press and roll dough on a lightly floured surface and form a circle. Cut dough into desired sized pie shape leaving it in a round shape.
5. Transfer to pan and brush the top. Let stand 15 minutes before baking.
6. Brush the tops with egg wash, allow to dry. Bake for 15 minutes at 450F for small scones and 400F for large. Scones should be firm but not dry.

Arlene Coco's Prairie Kitchen