SPRING TONIC

After a winter of cabbage, potatoes, carrots and canned vegetables and fruits, the appearance of rhubarb on the market or in the garden was a welcome sight in the days before fruits were shipped in from all over the world all year long. Simply prepared stewed rhubarb sauce danced on the tongue with freshness and bright flavor. It truly is a spring tonic as it has been used for medical purposes by the Chinese for thousands of years. It is rich in vitamin C and dietary fiber. Spring cleaning of the house and garden is a long standing tradition. Rhubarb spring cleans the body. It is a laxative and is cathartic. Cathartic means it purifies and purges to bring about liberating energy, healing, and renewal. What more could you ask of one of the first food plants available in the spring?

REDUCING FAT IN BAKING

My jar of applesauce frozen flat in a freezer bag for easy removal.

75% applesauce and 25% canola oil to be used in the muffins.

Applesauce, apple-butter, or prune puree can be used to reduce the amount of oil in a recipe. The rule is up to 75% of the oil can be replaced by fruit puree. I buy an unsweetened jar of applesauce and put it into a freezer bag. Press the bag flat before freezing so that when you need applesauce for baking, you can break off pieces easily and do not have to thaw the whole bag.

WASHINGTON STATE RHUBARB STREUSEL NUT MUFFINS
When Daughter lived in Washington, she made these muffins for one of my visits. I loved them and have been making them ever since. These are not, “slap your mouth you just took a big bite of tart, tart rhubarb.” The flavor of these muffins is subtle and pleasing. The brown sugar streusel topping is a nice contrast to the rhubarb.

1 ½ c flour
¾ c brown sugar
½ t salt
½ t baking soda
1/3 c oil
1 egg, slightly beaten
½ c buttermilk
1 t vanilla
1 ½ c diced fresh or frozen rhubarb
TOPPING
¼ c brown sugar
¼ c pecans, chopped or slivered almonds
½ t cinnamon

In a small bowl, combine the topping ingredients. Combine dry ingredients together in a large mixing bowl. In a second bowl, combine the liquid ingredients. Add the liquids to the dry ingredients and stir to just moisten. Gently fold the rhubarb into the mixture. Scoop into greased or paper lined muffin pans, filling two-thirds full. (If using paper liners, spray inside of the liner with cooking spray for easy removal of the baked muffin from the liner.) Sprinkle topping over muffins. Bake in preheated oven at 375° for 20 to 25 minutes. Cool on a rack for 10 minutes and then remove from muffin pan.

Ingredients.

A bowl for topping, one for dry ingredients and one for wet ingredients.

Spray inside of cupcake liners for easy removal of the baked muffin.

Wet into dry ingredients.  Never stir muffins too much, just until dry ingredients are moistened.

Gently stir in rhubarb.

Scoop into muffin pans.

Sprinkle on topping and bake.