It is rhubarb season! What can you do with it? Normally rhubarb is used in desserts, like cakes or pies, or in muffins. But you may also find rhubarb recipes for anything from jelly to cocktails. It has a sweet tart flavor and it sometimes combined with strawberries or raspberries.
Usually rhubarb gets ripe from May to June. Depending on the variety, it will vary from a deep red color to a pale green. Once picked, remove the leaves, rinse with water and check for blemishes. Normally rhubarb is either cut into thin slices or 1/4 inch cubes before adding it to dough or batter.
Muffins are a favorite treat of mine! Quick and easy to make and so many options to choose from. These Rhubarb Muffins fit those requirements and they can be made in one bowl.
These are tender and fluffy – and have a lightweight streusel on top – plus I added just a sprinkling of coarse sugar to make them sparkle. I also put them under the broiler for about 2 minutes after they baked to brown the topping just a bit. These is when they are the best…right out of the oven.
The author of the recipe said this was the “perfect rhubarb muffin.” And it is! A tall bakery-style muffin that is delicately flavored with rhubarb and vanilla, with just the right amount of sweetness and crunch. The recipe said to serve warm with butter…but these are so delicious, I don’t think you will need the butter.
Just what you need for a spring breakfast or brunch! Enjoy!
For the recipe and complete instructions, click on the link below:
https://theviewfromgreatisland.com/perfect-rhubarb-muffins-recipe/
