i always think i want rhubarb and then when i have it i don't know what to do with it. whatever i do, it requires a lot of sweetener to make it palatable. i don't eat a lot of sweets so this is my annual spring indulgence. and at least it's local. soo...yesterday, with the rhubarb marilee gave me, and with my own new little patch, i baked muffins (and gave most of them away), stewed a batch to bottle (the addition of cinnamon made it Delicious and i was able to cut down on the sugar). and then froze the rest. and then of course spun up a skein of "rhubarb" yarn.here is the new muffin recipe. really good!
ORANGE RHUBARB MUFFINS
2 c flour
3/4 c sugar
1 1/2 t baking powder
1/2 t baking soda
1 t salt
3/4 c chopped pecans
1 large egg
1/4 c vegetable oil
2 t grated orange peel
3/4 c. orange juice
1 1/4 c rhubarb, finely chopped
combine all dry ingredients. beat egg and oil; add orange juice. add to flour mixture. add rhubarb. bake 350F for 25 min.
2 comments:
I can testify to the rhubarb muffin's tastiness.... they were amazing!
If you search the NY Times, they have a killer rhubarb upside down cake recipe. And by killer I mean, it is both really tasty and contains 2.5 sticks of butter!! XOX
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