Last week we were gifted with some lovely rhubarb.
FYI: I love rhubarb. For reals.
So, I took the bounty that we received, and made some lovely stuff.
First, rhubarb muffins.
The recipe is from Ina Garten (and yes, there is a half pound of butter in there).
Here’s what it looked like:
2 cups of delicious (if a bit green) rhubarb.
Here’s the batter.
In the oven.
3 c. of flour
1 tbsp baking powder
.5 tsp baking soda
.5 tsp salt
1.25 c. Milk
2 extra large eggs, lightly beaten
1/2 butter, melted
2 c. Rhubarb
1.5 c. Sugar
Preheat the oven to 375.
Sift dry ingredients.
Mix milk, melted butter, eggs. Add to dry ingredients, and fold until just combined.
Add in rhubarb and sugar.
Scoop into muffin pan, bake for 15-20 minutes.
Well, then I wanted to try something else…my favourite, stewed rhubarb. Stewed rhubarb is fabulous. Deliciously pink. Yum.
Except when it turns out like this:
Don’t let the color fool you. It’s delicious.
Here it is:
Cut up rhubarb and put into fancy pot.
Add in water. Note: this is waaaaay too much water. There was some alteration done.
It may be bright green, but it really is delicious. I swear.