Whole Wheat Rhubarb Streusel Muffins

If you are looking for a great springtime canning recipe, I recommend stewed rhubarb.   Super easy to can and it can be used as a topping for vanilla yogurt or with pork roast, or in a variety of baked goods.   Very versatile!    Here's how to do it, plus a tasty recipe for rhubarb muffins.  

Stewed Rhubarb

Makes about 18 half pints (two canner loads) of rhubarb

7 lbs rhubarb

5 cups sugar

Trim off leaves. Wash stalks and cut into 1/2-inch to 1-inch pieces. In a large saucepan add sugar to fruit. Let stand until juice appears. Heat gently to boiling. Fill jars without delay, leaving 1/2-inch headspace. Adjust lids and process for 15 minutes.

Whole Wheat Rhubarb Streusel Muffins

For the muffins

1 half pint jar of stewed rhubarb

1 large egg

1/2 tsp vanilla extract

2 tbsp vegetable oil

½ cup  all-purpose flour

½ cup whole wheat flour

2 tsp baking powder

¼ tsp kosher salt

1/4 tsp cinnamon

1/4 cup brown sugar

For the streusel topping

1/2 cup flour

1/4 cup brown sugar, packed

1/2 teaspoon cinnamon

3 tablespoons unsalted butter, cut into small pieces

Preheat oven to 375 F.  Grease medium muffin pan with butter.  In a small bowl, mix stewed rhubarb, egg, oil and vanilla with a fork until well combined.   In a medium bowl, mix remaining muffin ingredients and then add rhubarb mixture and stir until well combined.

To make streusel topping, put all ingredients in a small bowl and rub between your fingers until the mixture resembles pebbly small sand.  

Fill muffin tin cups 2/3 full with muffin batter and top each with some streusel topping.

Bake for approximately 15 minutes until golden on top. A skewer put in the middle should come out clean when the rhubarb muffins are done