Rhubarb season is in full swing, and it’s short. So, get it while you can. Now is the perfect time to do some baking. Here are a few of our favorite recipes to inspire you.

Roasted Rhubarb
Roasting rhubarb is the easiest way to cook it through and sweeten it—without it all turning to goo. This recipe has some great uses including as a yogurt topping or spooned over a slice of angel food or pound cake. A favorite way to eat it is slathered on thick slices of French Toast on Sunday morning…who needs maple syrup?

Baked Rhubarb with Earl Grey Tea, Cardamom, and Orange Zest
We love the delicious citrusy flavor of Earl Grey tea and know how well citrus goes with rhubarb—so this marriage of flavors was a natural! Another delicious topping for yogurt, pancakes, and ice cream, try this variation on Roasted Rhubarb!

Perfect Strawberry-Rhubarb Pie
There is no better marriage of ingredients in the culinary world than strawberries and rhubarb. Like Forrest and Jenny, they go together like peas and carrots. I have tried the two in pies, crisps, turnovers, and strudels. All are fantastic.

Rhubarb Cream Scones
Theses scones need no jam or butter. Grab one and run, they are perfect as-is!

Ingredients
3 stalks rhubarb
2 1/2 cups King Arthur all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter cut into chunks
1/2 cup sugar
1 teaspoon vanilla
2/3 to 3/4 cups heavy (whipping) cream

Directions
Preheat oven to 425º F.

Slice the rhubarb stalks into 1/4 inch thick coins. Toss with 3 tablespoons of the sugar.

Sift the flour, baking powder and salt together in a large bowl and transfer to the bowl of a food processor*. Add the chunks of butter, and pulse until the butter pieces are the size of small peas.

Pulse in the sugar and rhubarb slices. Slowly add in the cream until it forms a soft dough. Begin with 2/3 of a cup, adding more if needed. Transfer the dough to a floured surface and divide in half. Working with one half at a time, flatten the dough into a 6-inch disk, and cut each circle into 6 triangle-shaped scones. Dust with the remaining sugar.

Transfer the dough to a floured surface and divide in half. Working with one half at a time, flatten the dough into a 6-inch disk, and cut each circle into 6 triangle-shaped scones. Dust with the remaining sugar.

Line an ungreased cookie sheet with a piece of parchment paper (or dust with flour), and arrange the individual scones so there is room for rising.

Bake the scones at 425º F until they are reddish-brown on top (about 20 minutes).

*Note: If not using a food processor, you can make the scones in a large bowl. Cut the butter chunks into pea-sized bits using a pastry blender or two knives. The other ingredients can be mixed in using a fork or mixing spoon.