I made my first visit to the Frankfort farmers’ market this past weekend, and got myself one of the seasonal treasures of spring – rhubarb!
Truth be told – I didn’t even know what rhubarb was when I bought it. But, true to my New Year’s Resolution, I’m on a mission to try just about every fruit and veggie I can get my hands on. This week’s adventure started with rhubarb (which I learned is actually a vegetable, even though it is used as a fruit for most culinary purposes).
A search for rhubarb recipes came up with a lot of rhubarb pies and rhubarb bars, and even a rhubarb cheesecake (which I just may try making someday), but none of these ideas struck me – at least not with the ingredients I had on hand. (I did almost run to the store in order to try my hand at a vegan cheesecake, but decided that should wait until I had time to dedicate to the cause). So, I decided to make up a recipe: vanilla rhubarb muffins!
Rhubarb to me looks like red celery. It’s a tart sort of flavor, and depending how bad your sweet tooth is, you might want to add a little bit more sugar to this recipe. I don’t have much of a sweet tooth at all, and enjoyed it as-is! These are very easy to throw together, and come in at a nice, low 109 calories per muffin – a great breakfast or snack treat!