Selecting rhubarb

Hothouse rhubarb is available for most of the year, but field-grown rhubarb stalks are available in early spring (typically from mid-March until June).

Look for shiny stalks that are crisp and firm. Avoid stalks that look wilted, feel woody, have bruises, or are bent. Do not select stalks that are soft or floppy.

Rhubarb range in color from pale green to crimson, and while stalks with deep red hues may be more appealing to the eye, the color is not an indicator of sweetness or ripeness.

STORING RHUBARB

Do not wash rhubarb until you are ready to use. Loosely wrap rhubarb stalks in foil or bees-wrap, and place into the crisper section of your refrigerator until ready to use.

To freeze unused rhubarb for later use:

1. Throughly rinse and pat dry. Remove any leaves still attached to the stalks.

2. Cut into 1-2 inch pieces.

3. Lay pieces flat and spread apart on a baking sheet or plate, and freeze.

4. Once frozen, relocate rhubarb pieces into an air-tight container or reusable plastic bag.

5. Return to the freezer and store for up to a year.

The Recipe

For the Muffins:

• 1 -1/2 cups diced fresh rhubarb (about 3 stalks, thoroughly rinsed and patted dry) *

• 2 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp coarse salt

• 1 - 1/2 tsp ground cinnamon

• 1/4 tsp all spice

• 1 stick unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 -1/2 tsp pure vanilla extract

*The leaves of the rhubarb plant contain oxalic acid, which can be poisonous if ingested. Be sure to cut off any leaves that may still be attached to the stalks. Keep away from children and animals. Discard the leaves or add them to your compost pile.

For the Streusel Topping:

• 2/3 cup all-purpose flour

• 1/4 cup packed brown sugar

• 2 Tbsp coconut sugar

• 1 tsp ground cinnamon

• 5 Tbsp unsalted butter

To Make:

Pre-heat the oven to 425 degrees F, and line a 12-cup muffin tin with paper liners.

For the Streusel Topping:

1. In a small mixing bowl, whisk together the flour, brown sugar, coconut sugar, and cinnamon.

2. In a small saucepan, melt the butter until no solid pieces remain.

3. Stir the melted butter into the mixing bowl, and crumble the mixture with your fingers.

4. Set aside.

If you do not have coconut sugar, granulated sugar is just fine! I had some on hand that I wanted to experiment with, and chose to add it in to this recipe. Coconut sugar has a lower glycemic index than table sugar, but just as many calories and carbs. It has a sweet, almost caramelized flavor similar to brown sugar.

For the Muffins:

1. In a large mixing bowl, whisk together the flour, baking powder and soda, salt, cinnamon, and nutmeg. Set aside.

2. Using a standing mixer with a paddle attachment, cream the softened butter and sugar together until light and fluffy. (About 2-3 minutes on a medium setting.)

3. Turn the mixer down to low, and add the eggs one at a time, mixing well in between each addition. Scrape down the sides of the bowl with a rubber spatula as needed.

4. Add in the vanilla and mix until combined.

5. Remove the mixing bowl from the stand, and add in the flour mixture along with the diced rhubarb. Mix together until just combined using a rubber spatula. Do not over-mix. The muffin batter should be very thick.

6. Use a cookie scoop to divide the batter between the prepared muffin cups. You may have a small amount of extra batter.

7. Top muffins with the streusel mix, gently pressing the crumbs into the batter.

8. Bake muffins at 425 degrees F for 5 minutes, then turn the oven temperature down to 350 degrees F and continue baking for another 15 minutes, or until the muffin tops are golden and a toothpick inserted into the center comes out clean.

9. Remove from the oven and allow to cool completely.

10. Serve with butter and enjoy!