Rhubarb – Queen of the spring garden!

Rhubarb is hardy, full of flavour and it comes up at a time when everyone is longing for fresh garden produce. It used to be that every Prairie garden had a rhubarb patch. As a result, it’s been used in fruit compotes, baked in crisp, cobblers and cakes, made into jam, relish or chutney and served as a beverage.  This week we’ve adapted one of our PPEP recipes “Fresh Raspberry Muffins” to make “Fresh Rhubarb Muffins”.  The sweet topping contrasts really nicely with the tartness of the rhubarb.  The recipe makes 16 muffins, so there’s lots to share with family or friends or to freeze for a quick grab and go snack or lunch.

Fresh Rhubarb Muffins (Serves 16, Serving Size 1 Muffin)

Ingredients:

Muffin Topping: Optional

2 Tbsp            all-purpose flour       30 mL

3 Tbsp            brown sugar              45 mL

1 Tbsp            oatmeal                      15 mL

½ tsp            cinnamon                   2 mL

1 Tbsp           orange zest                  15 mL

1 Tbsp            butter                           15 mL

 

Muffins:

1 cup              all-purpose flour            250 mL

1 cup              whole-wheat flour         250 mL

¾ cups          granulated sugar           175 mL

2 tsp               baking powder                10 mL

¾ tsp              baking soda                      3 mL

¼ tsp              salt                                     1 mL

1                      large egg                            1

1 ¼ cups        raspberry yogurt           310 mL

3 Tbsp            canola oil                          45 mL

1 tsp               vanilla                                5 mL

1 tsp               orange zest                         5 mL

1 cup              fresh rhubarb, diced       250 mL

 

Directions:

Muffin topping:

  1. In a small bowl, mix flour, sugar, oatmeal, cinnamon, lemon zest together.  Add butter or margarine and blend with a fork until mixture resembles coarse crumbs.  Set aside.

Muffins:

  1. Preheat oven to 375oF (190oC).  Line 16 muffin cups with paper or silicone liners.
  2. In a large bowl, mix together all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt.
  3. In a small bowl, whisk together the egg, yogurt, canola oil, vanilla and lemon zest.
  4. Stir the egg mixture into the flour until combined.  The batter will appear thick, but resist over-mixing.
  5. Gently fold the fresh rhubarb into the batter
  6. Spoon the muffin batter into prepared muffin cups, filling the paper cup.  Sprinkle the tops with equal amounts of muffin topping.
  7. Bake in the centre of the oven for 18-20 minutes or until lightly browned and a toothpick placed in the centre of the muffin comes out clean.

 

About this recipe:  Substituting rhubarb for raspberries in these muffins gives them an extra tangy burst of flavor – a great way to wake up your taste buds and celebrate spring.

Per serving: 165 kcal, 4.5 g fat, 1 g saturated fat, 28 g carbohydrate, 1.2 g fibre, 3.6 g protein, 138 mg sodium.  Canada’s Food Guide Servings:  0.1 Vegetables and Fruit, 0.7 Grain Products, 0.1  Milk and Alternatives.  Nutritional analysis by PPEP.