There are a ton of things that can be done with rhubarb. The super sour stalk of this the rhubarb plant (which is technically considered a vegetable) is showcased mostly in desserts. On it’s own rhubarb is a pretty low-calorie food, but because of it’s extreme tartness it is almost always paired with sugar and some other, sweeter fruit. And hey, when something demands to be made into a dessert, who am I to argue!
Yesterday was Mother’s day, and with our rhubarb growing like crazy I decided to make strawberry rhubarb muffins for Mother’s day brunch. Unfortunately, my first batch was eaten so quickly that it didn’t actually make it to brunch and I had to whip up a second batch. Here’s the recipe if you’re interested in making some yourself.
Strawberry Rhubarb Muffins
- 1/4 cup butter (I use 1/8 cup of butter and 1/8 cup of non-fat yogurt to reduce the fat)
- 1/2 cup sugar
- 1 egg
- 1/4 cup milk
- 1 cup flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup strawberries, chopped into 1/2 inch cubes
- 3/4 cup rhubarb, chopped into 1/2 inch cubes
- Granulated sugar for sprinkling
- Preheat the oven to 375 degrees
- Mix together the butter, yogurt, sugar, egg, and milk in a bowl
- Sift together the flour, baking powder, and salt
- Add the dry ingredients to the wet ingredients and stir only until most of the lumps disappear
- Fold in the strawberries and rhubarb
- Spoon a heaping spoonful of the batter into a muffin into cupcake liners in a muffin tin
- Sprinkle granulated sugar on the top of each muffin
- Bake muffins for 25-30 minutes (until a toothpick stuck into the middle of one comes out cleanly)
- Let cool for at least 15 minutes
- Eat and enjoy!