Did you know that a half-dozen plants will provide enough rhubarb for a family of four?
Something to think about for that backyard garden.
My mother use to make what we called; “rhubarb sauce” which really was applesauce without the apples. We really loved the rhubarb sauce as a side when we had pork chops for dinner. It was also great poured over vanilla or strawberry ice cream.
Rhubarb is just one of those economically sound ingredients with limitless cooking potential.
To welcome in spring here is a recipe that is easy to make and even easier to eat.
Touch of Spring Muffins
2 cups all purpose flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
¾ cup of milk
1/3 cup vegetable oil
½ cup sliced fresh strawberries
½ cup sliced fresh rhubarb
2 teaspoons of sugar
In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, beat egg, milk and oil until smooth. Stir into the dry ingredients, just until moistened. Fold in strawberries and rhubarb.
Fill greased or paper –lined muffin cups three fourths full. Sprinkle each with a little sugar before baking. Bake at 375 degrees for 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Makes 1 dozen muffins
I also thought that I would include my mother’s recipe for Rhubarb Sauce…..enjoy.
Place all these in a saucepan; cover, and let simmer over medium heat until all the rhubarb has melted down(about 20-30 minutes).
Here is an interesting tip regarding color; if you peel the rhubarb your sauce will be green, if you leave the peel on, your sauce will be red. No matter which method you choose the taste will be the same.