Mali-Rhu Barbi

Good news people! It's rhubarb season! Rhubarb is one of my favorite flavors and all winter I look forward to early spring for rhubarb! (and asparagus...and green grass...and well, just green things in general)

Some of my favorite things to make with rhubarb are; jam, Rhuberry crisp (with strawberries) and braised with honey and served with creme fraiche or vanilla yogurt. This season I will be trying out some savory applications and making a simple syrup to use in cocktails and drinks! It also is great for freezing! Just cut it up, portion in zip-locks and store away for when you need a spring fix in the dead of winter!

What will you be doing with your rhubarb this season!?!?? I am always looking for new ideas!

I had a request from a blog reader for the rhubarb muffin recipe I mentioned in a previous post. But before I post it, remember, recipes should be guidelines. If you don't like coconut, leave it out. If you don't have pecans, use walnuts, or almonds. Cooking should be fun, and what is more fun than breaking the rules laid out in black and white? (or shall I say black and green).

1.25 c Whole wheat pastry flour*
1/2 t Baking Soda
1/2 t Salt
1/2 c Brown Sugar
1/4 c Veg oil
1/2 c Buttermilk
1 Egg
1/2 t Vanilla Extract
1 c Rhubarb, chopped
1/4 c Nuts, chopped
1/4 c Chocolate Chips
1/4 c Unsweetened coconut flake

Topping:
1/4 c Oats
2 T Brown Sugar
1 t Orange Zest
1 T Coconut oil (or butter)

Combine flour, salt and baking soda. Add a dash of cinnamon, if you'd like (I did!).
Combine sugar, oil, milk, egg and vanilla. Mix well.
Pour wet ingredients into the dry and mix until thoroughly combine.
Fold in Rhubarb, nuts, chips and coconut.

Scoop into lined muffin pans or pour into a loaf pan.
Combine topping ingredients and sprinkle over batter.

Bake at 350 for 10-15 minutes for muffins and 45-60 for loaf.
Yield 10-12 muffins or 1 loaf

*pastry flour is half bread flour and half cake flour. It is the ideal amount of gluten for pastries. But all purpose will definitely work as well. I would urge you to buy whole wheat products. Whole wheat is just so much better for you. There are a lot of products now that are offered in whole wheat options!

When I made these, we were low on oil. So, I used some pear butter that was in the fridge, but you could use anything that would add moisture to the batter, such as apple sauce or melted butter. There is a lot of controversy over coconut oil because it is high in saturated fat, but there are also a lot of health benefits. It has been said to aid in weight loss because it is easy to digest. It's also good for your hair and skin! My response to this bickering: all things in moderation! I really like the way the coconut oil worked in this crisp topping. Plus, it has an undeniable enticing aroma that is sure to impress guests as it is baking away in the oven! I know it's not an ingredient that most of us keep in our pantries, but I will be adding this to mine! You defiantly want to buy raw (unrefined) and organic.


Also, check out the newest newsletters from the farm! May 14 features my vegetable feature and recipes on Nettles and an article about the visit with Odessa Piper! May 21 features my bio!!