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Rhubarb rose strawberry bake with scone topping
Fruit and vegetables
250g/9oz frozen or fresh
rhubarb
400g/14oz
strawberries
, halved
Cooking ingredients
1
vanilla pod
2 drops rose extract or 1 tsp
rosewater
(see recipe tip)
225g/8oz
self-raising flour
, plus extra for dusting
pinch of
salt
4
cardamom
pods, seeds removed and crushed
25g/1oz
caster sugar
2–3 tbsp
demerara sugar
, for sprinkling
handful
pistachios
, shelled and chopped
Dairy, eggs and chilled
55g/2oz cold unsalted
butter
, cubed, plus extra for greasing
125ml/4fl oz full-fat
milk
1 free-range
egg
, beaten, for glazing
clotted cream
Other
1–3 organic roses, petals only, plus extra for decoration (optional)
Back to recipe
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