Growing up my grandparents had a garden where they would grow a variety of fruits and vegetables. Every year they would always have an abundance of rhubarb and my grandma would make rhubarb jam. She would always give my family a couple jars. As a kid though, I did not like it and couldn't understand who could like something so bitter. I avoided rhubarb for years because of it. A few years ago, I finally tried it again and loved the sourness. Now every year I look forward to picking up some rhubarb to make some type of sweet from a classic strawberry rhubarb pie to a rhubarb cordial. I simply can't get enough of it!

I recently came across this recipe for rhubarb scones and quickly added them to my must bake list. They were easy to make with a handful of ingredients (I used regular sugar instead of the called for vanilla sugar) and the scones ended up with the perfect balance between sweet and sour. To take them one step further, when serving I topped them with clotted cream (cream cheese would also work) and strawberry jam. The result was the ideal breakfast or afternoon treat to pair with a cup of tea.