Besides making good hats for the dog and the kids, Rhubarb leaves have a special niche in life. They can be used for everything from poison for insects to fancy forms for ‘garden stepping stones’.
The Rhubarb stalks are the first ‘fruit’ (not actually fruit) available to us ‘Northerners’. So here’s a post for every Rhubarb delight. Add your take on it too. Do you have a Rhubarb recipe you want to share?
This, below, is my favorite, partly because I can easily use other flours like barley, and rye, etc., but also because I love to use my own fruit. I grow my own Strawberries, Raspberries, Blueberries, Wild Saskatoons, and yes…Rhubarb. This Recipe can take it all!
SHERRY BERRY MUFFINS (Honestly) I multiplied this by 6 to get 5 dozen like what in the pictures. I hate recipes that say it will make a dozen and they are so small they wouldn’t feed a baby.
1 cup Oats (I’ve used large flakes and small)
1 cup Buttermilk / Sour Milk (or add 2 Tablespoons Vinegar to the balance of a cup of Sweet Milk)
1 cup All-Purpose Flour (or Barley/Rye/Soybean/Rice/ or a mixture, but make sure your egg is large)
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
3/4 cup lightly packed brown sugar (I used Honey)
1 egg, beaten
1/4 cup melted butter ( I used 1/4 c. applesauce and a Tablespoon of Grapeseed Oil)
2 cup of Berries (After multiplying recipe by 6, I used 1 c. Strawberries, 1 c. Blueberries, 1 c. Raspberries, 5 c. Saskatoons, and 4 c. Rhubarb)
Combine Oats and Buttermilk in a bowl. Let stand for an hour. Combine flour, baking powder, baking soda, salt and brown sugar in separate bowl, Stir to blend. Add egg and melted butter to oat mixture. mix well. Add oat mixture all at once to dry ingredients. Stir just enough to moisten. Gently fold in berries. Fill greased muffin cups almost level full. Bake at 400F (200C) for 15-25 minutes depending on muffin size or until top springs back when lightly touched.
Please comment and share a recipe or tell me how you would use Rhubarb.