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Wednesday, May 30, 2012

Recipe Wednesday! RHUBARB Muffins + RHUBARB Salsa

I know, sounds weird, right? But rhubarb salsa is FABULOUS! Try it, you'll love it! The muffins are great to take along on your next picnic, or pack in a lunch.
RHUBARB MUFFINS >>>Ingredients: *2 1/2 cups flour *1 tsp baking soda *1 tsp baking powder *1/2 tsp salt *1 1/4 cups brown sugar *1/2 cup vegetable oil *1 egg *1 tsp vanilla extract *1 1/2 cups diced rhubarb TOPPING: *1 Tbsp melted butter *1/3 cup sugar *1 tsp ground cinnamon >>>Directions: Preheat the oven to 350 degrees F. Grease two 12 cup muffin pans or line with paper cups. In a medium bowl, stir together the flour, baking soda, baking powder and salt. In a separate bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb. Spoon the batter into the prepared cups, filling almost to the top. In a small bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 teaspoon of this mixture on top of each muffin. Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for at least 10 minutes before removing. ******************************************
RHUBARB SALSA >>>Ingredients: *2 cups rhubarb, diced small *1 cup chopped apple *3 green onions, chopped *2 limes, juiced *2 tablespoons honey *1 jalapeno pepper, seeded and chopped >>>Directions: Bring a pot of water to a boil over medium heat, and stir in the rhubarb; simmer for 2 minutes to blanch. Drain in a colander set in the sink, and let cool. Stir together the cooled rhubarb, apple, green onions, lime juice, honey, and jalapeno pepper until thoroughly combined. Serve over chicken, pork or fish - or just eat up with chips! Delish! *************************************************** “I want a dish to taste good, rather than to have been seethed in pig's milk and served wrapped in a rhubarb leaf with grated thistle root.” ~Kingsley Amis >>>TIP: Which reminds me, NEVER eat rhubarb leaves, they are POISONOUS!


  1. These look like two winners for Rhubarb! We love it in our house! Thanks for sharing with the farmgirls.

  2. Thanks Deb! LOVE the raised flower beds on your blog! Dahlias are the only flower my free-range chickens WON'T eat! LOL

  3. The taco's got me. Rhubarb must be in season. Yours is at least the third post I've visited about rhubarb. We were not raised up with rhubarb and I don't know why. I am all so attracted to it I know I've got to start trying my hand at it too. Thanks for sharing. I'm visiting from the Farm Blog Hop.

  4. Thanks so much for these - just in time! Shared with our readers at

  5. How much buttermilk is needed? You have it listed in the instructions but not the ingredient list. THanks. Nanette

  6. You're right! Oops! It's 1/2 cup buttermilk.