I am not exaggerating when I tell you that these take less than an hour to make.
I have this amazing CSA program where I live and they grow rhubarb on the farm. If you're a regular reader of this blog, you know how much I love rhubarb, so I won't bore you to tears with it this time. I share quite a bit of my garden bounty with my son's daycare so I give them occasional batches of beautiful and fresh garden produce for the children there. They love it because it's nice and natural and they know where it's been grown(in my backyard). I gave them some rhubarb recently but the daycare director gave it back to me a few days later saying I could have it back because she wasn't sure what to do with it.
"But I thought you said your mother cooked with it all the time!" I argued, remembering that she had commented on the rhubarb when I'd brought it days before.
The woman who runs the daycare laughed. "Oh sure, but that doesn't mean that I know what to do with it, least of all how to make it for the babies." She handed me the bag of green-and-red stems, thick and dense like celery.
I kissed my baby on the forehead and said I would see him later. I took my plump rhubarb back and drove home. I suppose I was only slightly surprised; since leaving the culinary industry I've noticed that most of the world that I live in isn't exactly as obsessed with cooking as I am. Still, rhubarb is a wonderful perennial that grows bountifully and easily, and my baby's friends should know it! My baby loves rhubarb, so I need to give all babies the chance to love it as well.
Since I will usually wake up around 6 am, and I drop him off around 8, I decided that I needed something quick. I figured that pancakes are quick and breakfast-y, but if I made pancakes then my baby will go nuts and demand them immediately instead of peacefully getting in the car like always. ((His favorite food is pancakes and he knows when I make them.)) I racked my brain as my espresso brewed when it hit me: Muffins.
A muffin is a lovely vehicle of flavor and is an excellent way to introduce a new fruit or vegetable to a child. You can't have cupcakes for breakfast, of course, but you can have a fruit-filled muffin. To make this, I quickly turned on my oven, set the baby in his high chair with some cut bananas and blueberries, and decided to adapt my own blueberry muffin recipe in order to make some beautiful rhubarb muffins.
Here's how I made them.
Summer Rhubarb Muffins
yields 18 muffins
- 1 c + 3 Tbsp sugar, divided
- 3 eggs
- 1/4 c oil
- 3/4 c yogurt (I used a vegan yogurt for this)
- 3/4 c milk (I use almond milk at home)
- 2 Tbsp butter, coconut oil, or shortening, cold
- 1 Tbsp + 1/4 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp salt
- 3 c whole wheat flour
- 2 stalks of rhubarb, sliced thinly