HI LOVES! We made it to April, so can we please get a collective sigh of relief? I know we are all struggling right now. Spring seems to be happening and we are all stuck inside. THIS TOO SHALL PASS, right? RIGHT. So in the meantime, let’s bake, garden and go for bike rides. Speaking of baking, I made scones the other day highlighting one of my favourite ingredients of Spring~RHUBARB.
Spring in Ontario is short. We hover on the side of winter and then after what seems like 2 weeks we slam into summer. Spring, as I mentioned, is short. All the Spring veggies come out quite late but I did manage to get my hands on some beautiful rhubarb this week so here we are. I am so excited to share these scones AND the rhubarb jam recipe with you. I haven’t made scones in forever but most DEF will be making these time and time again switching up the flavours, but the base will remain the same.
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