Sunday, May 17, 2020

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

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