Seeing Red Again

You would think a picture like this would indicate a post about strawberries. You would be wrong.

John and I like to think of ourselves as the adventurous types. Not the sort of jumping out of planes or scaling huge mountain types, more of the picking out a new vegetable during the weekly grocery shopping trip variety.  Seriously, we make it a goal to try a new recipe whenever we spot something unusual in the produce aisle.  This week it happened to be rhubarb. John was all reminiscent of the tasty rhubarb pies his grandmother used to make, but I just don’t do pies.  I have never been able to get a pie crust to come out the way I want, which doesn’t really bother me all that much since I only ever eat the filling anyway. Crusts have always seemed like the sahara dessert of baked goods what with their dry, flavorless flakes of dough.  When we got to the checkout, the cute little cashier asked us what we were planning to do with the rhubarb. The truth was that we had no idea since neither one of us actually knew how to cook the scarlet celery stalks. But this is why food is an adventure. The fun part is researching recipes and figuring out what to do with our new loot.  After scouring muffin, bread, crumble, and cobbler recipes, we settled on making a strawberry rhubarb jam to spread luxuriously on top of  oatmeal applesauce muffins.

I wanted to find a healthy muffin (still looking for the perfect low-fat recipe!) and I found a pretty good one that doesn’t have a lot of sugar.  These have the added benefit of whole grain oats, wheat flour, and unsweetened applesauce. The texture was good, though not overly sweet like a typical store bought muffin. It definately needs a sweet jam or honey butter to give it some flavor.  But its still one of those recipes that you can play with and I ended up adding some finely chopped rhubarb to the batter.

Prettiest low fat muffin on the block.

Personally, I like tart flavors, so I decided to sweeten the jam with honey and just a bit of sugar. I also added an orange for a little burst of citrus.  Incidentally, I didn’t have enough pectin to thicken the jam, so we really have more of a strawberry rhubarb sauce but I’m confident it will be awesome on yogurt and ice cream. 

            Applesauce Oatmeal Muffins with rhubarb!

    1 cup old fashion rolled oats (not instant)
    1 cup non-fat milk
    1 cup whole wheat flour
    1/2 cup brown sugar
    1/2 cup unsweetened applesauce
    1 cup finely chopped rhubarb
    2 egg whites
    1 tsp. baking powder
    1/2 tsp. baking soda
    1/2 tsp. salt
    1 tsp. cinnamon
    1 tsp. sugar
    raisins or nuts (optional)

Directions

Soak the oats in milk for about one hour.
Preheat the oven to 400 degrees.
Spray muffin pan with cooking spray.
Combine the oat mixture with the applesauce and egg whites, and mix until combined.
In a separate bowl measure and whisk the dry ingredients together. Fold in rhubarb. 
Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired.
Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan.
Combine the cinnamon and sugar and top each muffin with some of the mixture.
Bake for 12-15  minutes or until done.
Remove from pan, cool and enjoy.
These can be frozen and reheated in the microwave for a quick breakfast.
 
 RHUBARB Strawberry Jam (why should berries get first billing?)
2 cups chopped rhubarb
2 cups sliced strawberries
1 orange + zest
1/2 cup water
1/4 cup honey
1/4 sugar
2/3 cup fruit pectin
Combine all ingredients except fruit pectin in a pot on the stove. Simmer until fruit is completely broken down. Add pectin and boil for one minute. Transfer to mason jars.

Feeling saucy.

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One thought on “Seeing Red Again

  1. Add more than recommended dosage of sugar to the muffins for those people who have a sweet tooth. Not to downgrade the muffins at all, but it was kinda like eating a super soft rhubarb biscuit with jam.

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