I’ve been trying to grow rhubarb for a couple of years now but I can’t get the ants to stop eating the leaves, and the stalks are also too small to use yet. Maybe next year! Fingers crossed 🤞. In the meantime as soon as it comes into the markets I’m grabbing a huge bundle of it to take home and get my fill before it’s all gone.
This recipe for rhubarb pecan muffins is very old and I’m not sure where I got it from but I hope you give it a try. It’s fail safe and tasty especially with the addition of orange zest and orange juice. YUM!
2 cups of all – purpose flour ( I’ve made it with gluten free 1:1 all purpose)
3/4 cup white sugar
1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 cup of orange juice
1/4 cup canola oil
2 tsp grated orange rind
1 cup chopped rhubarb
3/4 cup chopped pecans
In a large bowl combine the dry ingredients and in a second bowl mix the egg, orange peel, oil and juice together. Add the wet into the dry and mix until moistened. Add rhubarb in.
Scoop into paper lined muffin cups and bake at 375 F for 25 – 30 min until done. Makes 12 muffins.
Follow this link for the Rhubarb crisp SPRING MEANS RHUBARB!!
Hope you give these a try! You won’t be disappointed 🙂
LIVE LIFE FULLY ❤ Charlene