I went to the farmer’s market last weekend and found some rhubarb! I thought it was finished for the season, but lucky for me Spring had a late start. My mom used to make rhubarb and we’d eat it over vanilla ice cream. I love the stuff!
Here is a great recipe for muffins that freeze great. Pull them out as you want them, microwave, add a little butter (or strawberry jam) and go! They are delicious.
What you need:
- 2 cup water
- 4-5 cups fresh rhubarb
- 1 ¾ cups sugar
- 2 ½ cups flour
- ½ teaspoon salt
- 1 cup milk
- 1 large egg
- ¼ cup melted butter
- 1 Tablespoon Baking Powder
- ¼ cup chopped pecans
How to Do it:
Place the rhubarb and water into a sauce pan and bring to a boil. Stir in 1 cup of the sugar and boil for about 5 minutes. Reduce the heat to low and simmer for about 20 to 30 minutes – until the rhubarb is soft and the water is reduced.
Strain the water out (but do not discard).
Bring the remaining liquid to a boil and
reduce to half – about 1 to 2 Tablespoons.
Preheat the oven to 350°.
In a large mixing bowl add the flour, ½ cup of the sugar, salt and baking powder. Mix together. Beat the egg with the milk and pour into the dry mixture. Add the butter and mix gently. Stir in the rhubarb and the rhubarb syrup.
Fill 12 muffin tins up half way. Top evenly with the remaining sugar and the chopped pecans.
Bake for 20 – 25 minutes, or until a toothpick inserted in the top comes out clean.
Makes 12 muffins – to eat now or freeze for later!
© Copyright 2018 The Lazy Gastronome
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