Savory Spiced Rhubarb Muffins

July 10, 2011 § Leave a comment

I have few food weaknesses and baked goods are rarely among them save for once every year or so when I can’t stand it and have to dive into a pecan pie or something. The Big Guy is a notorious sweet tooth on legs and most of what I bake, I bake strictly for him or his co-workers. To be truthful, I’ve trained myself away from eating desserts the vast majority of the time, so when it comes right down to it, most ¬†sweets are just too much for my palate.


Chopped Rhubarb, by Robin, via flickr

Enter the grocery bag of rhubarb my mother-in-law snagged for me (thanks, Mom!). Now I have to admit, an entire grocery bag of rhubarb is a daunting thing. My first inclination was to take out two of the stalks and go stilt-walking around the yard, they were so long (sadly, I didn’t get any pictures). I was a bit worried. When rhubarb gets that thick and long, doesn’t it taste funny? Off in some way? Or is it going to be its normal puckery make-your-cheeks-hurt sour? Well, I’m here to tell you, those stalks were just the same as if they’d been thinner and picked way sooner. « Read the rest of this entry »


Recipe: Rustic Rhubarb-Citrus Cake

March 7, 2011 § 2 Comments

Rustic Rhubarb-Citrus Cake

Rustic Rhubarb-Citrus Cake

As a general rule, The Big Guy and I don’t eat fresh fruit in the winter. One of the difficulties that comes with educating our palates with locally grown, organic food, is that we’ve become horribly picky. We fully realize that most fruit has to travel too far to get to us, especially during the winter months, but we should really be honest here. Melons in Michigan in February taste foul, almost spoiled. And let’s not go into the red styrofoam strawberries, shall we?

When the first of the locally grown hothouse rhubarb starts appearing at the market, I’ll admit to a certain amount of fruit-based desperation. We’ve been without anything but keeping apples for so long that we jump on the opportunity to include something different in our diet that hasn’t been frozen to survive storage. Rhubarb definitely fits that bill. « Read the rest of this entry »

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