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Rhubarb is such an interesting ingredient.
I haven’t experimented with it much, probably because I find it so mysterious. (It’s filed under the mincemeat category in my head because I don’t really know what that is either.)
It may also have something to do with the fact that rhubarb is hard to come by due to it’s short growing season. Unless you have access to hothouse varieties (those grown in a greenhouse), then you typically won’t find it after spring has passed.
On Sunday morning, knowing that I had just purchased some rhubarb at the farmers’ market the day before, I woke up thinking about what I might make with it.
Pinterest never disappoints, and within minutes I had some serious prospects. Now I’m notorious for not following recipes (often with disastrous results, I’ll admit), but what’s important is that I had a vision of what I wanted to create.
I chose to start with a recipe that was originally adapted from My New Roots cookbook called Guilt-Free Carrot Rhubarb Muffins. (To be clear, I wasn’t feeling the slightest bit guilty to begin with, but nevertheless.)
I made several modifications. I didn’t have any coconut sugar, so I used granulated sugar instead. I happened to have some Bob’s Red Mill Rolled 5 Grain Cereal, so I used that in place of the regular rolled oats. Instead of applesauce, I used some of the apple butter that I had home-canned last year. And instead of just one teaspoon of vanilla, I used two because I like it. The original recipe also didn’t call for strawberries, but I had some and thought it sounded like a nice addition.
The results were probably more akin to a “crumble” than muffins, but it’s definitely something I would make again. (SERIOUS YUM!) Next time, I’ll mill the oats into a finer texture, which should make a less crumbly product (aka the muffins should actually stay together).
If you do try it out, I would love to hear what you think, along with any recommendations for further adjustments.
Looking for more rhubarb recipes? Dietitian Debbie has a great Strawberry Rhubarb Chia Pudding recipe that I’ll be adding to my personal “try” list.