Rhubarb Glaze:
Add 1/4 cup chopped rhubarb with 1 tablespoon sugar and 2 tablespoons filtered water in a small pot. Simmer uncovered until cooked yet still bright pink; 3 minutes. Cool. Add to a small food processor and whirl until broken up. Add 4 tablespoons confectioner's sugar and 1/4 teaspoon lemon juice - blend until almost smooth. Remove to a small bowl. Glaze will thicken as it sets. To thicken add more confectioner's sugar, to thin add water.
Drizzle over cooled scones.
COURSE: Breakfast, Dessert, Snack
CUISINE: American
KEYWORDS: rhubarb, rhubarb glaze, rhubarb scones