Strawberries and rhubarb: a seasonal partnership

If you like to bake with strawberries and rhubarb, now is the time.

Strawberry season is a short but sweet one in Central New York and we're about a week into the season already. That leaves a couple more weeks to love 'em up.

As for rhubarb: I know the tart "pie plant" is not to everyone's liking, but you might find you like it better partnered with sweet, juicy local strawberries.

A strawberry-rhubarb jam session over the weekend left me too much of both, even after stashing some in the freezer for use in future desserts. I considered making a crisp, cobbler or coffee cake before finally settling on muffins as the answer to my over-supply.

The crumble topping adds textural interest as well as a touch more sweetness, to offset the tartness of the rhubarb.

Strawberry-Rhubarb Crumble-Top Muffins

For the muffins:

2 cups flour

1/2 cup whole wheat flour

3/4 cup sugar

1 tablespoon baking powder

Pinch of salt

2 eggs

1/2 cup canola oil

3/4 cup milk (2 percent is fine)

1 teaspoon vanilla extract

1 cup strawberries, cut in small pieces

1/2 cup rhubarb, cut in small pieces

For the topping:

1/3 cup granulated brown sugar

2 tablespoons white sugar

2 or 3 tablespoons ground walnuts or pecans

1/2 teaspoon cinnamon (or more to taste)

Freshly grated nutmeg

Combine flours, sugar, baking powder and salt in a large bowl and make a well in the center. Whisk together  eggs, oil, milk and vanilla extract. Pour in bowl with dry ingredients and blend gently until just combined. Do not over-mix. Fold in berries and rhubarb.

Spoon batter into muffin pan lined with paper cups, filling half to three-quarters full. Combine topping ingredients in a small bowl and sprinkle over tops of muffins.

Bake at 350 degrees for 24 to 27 minutes, or until cake tester comes out clean. Serve warm. Makes 12 regular and 1 extra-large muffin, depending on the size of your muffin pan.

A muffin big enough to share.

Note: The muffins can be frozen -- carefully. Put cooled muffins on a pan and freeze for an hour or more before transferring the muffins to a freezer bag or container.

Strawberry-rhubarb x two: A strawberry-rhubarb muffin topped with strawberry-rhubarb jam.

 

Comments

[Maureen Green]

Margaret these look delicious! I'm only now starting to appreciate tart flavors as my childhood sweet tooth now favors salt. Thank you for this great idea.