Tag Archives: rhubarb

Rhubarb Streusel Muffins

Matthew:  As the rhubarb at the market gets bigger and more green each week, I decided that this week would be my last hurrah with rhubarb for the season.  I’ve done unconventional things thus far, so I thought I would try something more familiar.  I saw this recipe for rhubarb streusel muffins on Smitten Kitchen and thought it sounded good.  These muffins are sort of like rhubarb crisp in muffin form.  They were really quick to make and turned out very moist with the addition of sour cream.  I used 1:2 ratio of whole wheat to regular flour and that seemed to work out well.

Ok, so I guess my last use of rhubarb wasn’t entirely traditional.  In addition to making the muffins, I extracted some juice from the rhubarb and used it to make a really fantastic rhubarb margarita.  Juicing rhubarb is a little strange, but all you need is a blender and some cheesecloth or a sieve.  I followed the instructions for juicing here.  For the margarita, I used approximately 3 oz of rhubarb juice, 2 oz of tequila, juice from 1/2 a lime, and 2 oz plus more to taste of triple sec.  I have to say, this was the perfect summer drink!  Below is a photo of the juice before I made it into the margarita.

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Rhubarb and Ginger Fool

Matthew:  Last week, I checked out the new Middleton farmer’s market that is held on Tuesdays just a few blocks from my apartment.  It’s still early for produce, but I did see a lot of rhubarb for sale.  I bought some and wanted to try a different sort of rhubarb dessert.   I made this recipe called Rhubarb and Ginger Fool from the NYTimes.  It was really easy to make and was rather good.  You make a rhubarb sauce with orange juice and ginger and then mix it with whipped cream and yogurt.  I brought some to work and I think my friends liked it too.  I did set aside one stalk for a vodka infusion.  You just leave the rhubarb in for 1/2 a day or so and it is done.  I haven’t tried mine yet, but I think it will need to be mixed with a sugar syrup to make it sweet enough.