This weekend, a friend of mine sent me a text asking if I wanted any rhubarb out of her garden. FYI, the answer to the question "Heids McGhee, do you want any ______ from my garden?" is always an enthusiastic yes. When it comes to garden produce, I'm like that socially awkward guy on free sample day at Walmart. I don't care what it is, I want it. And I'll hover uncomfortably until I get it.
So, needless to say, I was thrilled when I got a ziploc bag filled of garden rhubarb. She even chopped it for me! Somehow I manage to attract amazingly great friends. I was so excited to tear the bag open and start munching on the rhubarb. So I did. And, that's when I realized that most people don't eat raw rhubarb. That's news to me. I grew up eating it raw and early on in our years of marriage when I plopped a bowl of raw rhubarb down in front of Mr. McGhee, he ate it without any protesting. Of course, in hindsight, I realize he also ate my goulash made with manwich during those years without protesting either.
I gave some of the raw rhubarb to my minis and realized....nope, not very many people eat raw rhubarb. And then I felt really bad because my poor tiny mini turned 5 shades of purple when that sour flavor hit her. So, I decided to make it up to her that I would make some rhubarb muffins. When in doubt, make muffins. Words to live by.
- 2 1/2 cups
- 1 teaspoon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups
- 1/2 cup vegetable oil (I substituted 1/4 cup applesauce, 1/4 cup coconut oil)
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk (to substitute, I took 1 cup of milk and added ~2 tsp of vinegar and let it sit for a few minutes)
- 1 1/2 cups diced rhubarb
- 1/2 cup chopped walnuts
- 1 tablespoon melted butter
- 1/3 cup white sugar (I substituted brown sugar)
- 1 teaspoon ground cinnamon
I apologize, I forgot to take a picture of them one they were baked. I could draw you a picture, or you could just take my word for it that they were adorable and delish.
I still had some rhubarb left after the muffins. I munched on some with lunch, but then I realized I still needed a salad for dinner. Then I got what I thought was a very original idea to try a rhubarb salad. I was very disappointed to discover that someone else had already had that brilliant idea, wrote a recipe, took beautiful pictures, and blogged about it. Playing second fiddle. Always the bridesmaid. wah wah wah. Here's the recipe.
- 2 cups 1/2-inch pieces fresh rhubarb (try and find a friend like I have who will chop it for you)
- 2 tablespoons sugar
- 2 tablespoons balsamic vinegar
- 1 tablespoon canola oil
- 1 tablespoon minced shallot
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 8 cups mixed baby greens
- 1/2 cup crumbled goat cheese or feta
- 1/4 cup chopped walnuts (toasted or untoasted, we were cramped for time so went untoasted)
This salad was delish. I loved it. Mr. McGhee loved it. In fact, we didn't even offer to share with the minis!