I think many of us associate rhubarb as an ingredient to be used in the popular rhubarb pie. It is one of my favorites and I have a recipe that I developed years ago for Rhubarb-Strawberry Pie that is something I look forward to making each year when rhubarb is in season.
I also like to use rhubarb in other recipes. One of my favorite ways is dicing it in an arugula and spinach salad tossed with goat cheese, strawberries, walnuts and a balsamic reduction. Friends, this is good stuff. The tart and crunchy rhubarb compliments this salad so well.
Oh wait, we aren’t talking about the salad today are we? It is something I usually just toss together for a quick lunch. In the meantime let’s talk about these muffins.
This past Saturday was our first time back to our local Farmers Market for the season. It was a beautiful morning as we strolled through the market checking out the local produce. Most of the vendors had rhubarb that is in season.
With my fresh rhubarb in hand and the many possibilities to make with it such as pie, chutney or the salad I just teased you with, I also like to incorporate rhubarb into muffins.
What I like to do is shred the rhubarb in a food processor opposed to dicing it. This way you get little flecks of rhubarb in each bite. If you don’t have a food processor you can easily use a grater. It just takes about two stalks to get enough shredded rhubarb.
These muffins are then tossed with some sweet berries. I like to use a mixture of strawberries and blueberries to compliment the tartness of the rhubarb.
You can make a batch, toss them in a resealable bag and freeze these so you always have fresh muffins on hand. A quick zap in the microwave or defrosted on the counter and you have a muffin to enjoy in the morning with a hot cup of coffee as you begin your day.