Nutty Rhubarb Muffins--click for the full recipe.
This blog post is part of a summer series, focusing on how to prepare and cook produce from a crop share, as well as the benefits of handpicked veggies. As a first time Community Supported Agriculture (CSA) member, I’ll be testing out fresh recipes bi-weekly as I pick up my crops. You can read about my crop share journey below, and view my recipe-creations on Love and Homemade Recipes.
To me, rhubarb is one of those ingredients that seem tough-to-tackle for first-timers, but turns out rather easy to work with once you overcome your fear. I made these nutty rhubarb muffins (to right) with the three stalks I got from my crop share this weekend and they were delicious!
Tips to remember when buying rhubarb:
- Surprisingly, the color variation has little impact on the ripeness of the rhubarb.
- Choose stalks that are blemish free and crisp.
- If the stalks still have the leaves attached, look for smaller leaves which indicates a younger stalk.
Storing rhubarb:
- Remove leaves before storing.
- Stalks can be stored in a fridge for up to 7 days, unwashed and sealed in an airtight plastic bag.
- Cut or diced pieces will dry out quicker, so keep your stalks whole when refrigerating.
Let’s hear it—do you cook with rhubarb? Or better yet, do you grow your own at home? Share your tips below on how you make the most of your harvest!
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I grow my own rhubarb & love it. I have found that the more you harvest it, the more you get in return. It does need plenty of water. I twist the seed pods off as they appear & just drop them back among the rhubarb. That seems to help the patch reseed itself. I have frozen it by washing & cutting it into 1/2 to 1 inch chunks & put it in freezer zip lock baggies. I have had some frozen for up to 2 years & still good as fresh. I use it to make a microwave sauce to put over ice cream. I make rhubarb/strawberry jam. I have even made a tirimisu of strawberry/rhubarb – yummy! If anyone would like to share receipes, just e-mail me.