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Strawberry-Rhubarb Muffins

Strawberry and rhubarb are natural culinary companions. Sweet and tangy flavors create a delicious harmony that often reminds us of early summer. We hope you enjoy these muffins as much as we do and that they inspire you to create your own summer treats.

Ingredients:

2 cups diced strawberries
2 cups chopped rhubarb
1 cup granulated sugar
8 T unsalted butter, melted
2 eggs (room temperature)
½ cup milk (whole milk recommended)
2 cups all-purpose flour
1 T vanilla extract
2 tsp baking powder
1 tsp salt
¾ tsp baking soda

For the streusel topping:

1 cup brown sugar
½ cup flour
1 ½ tsp cinnamon
4 T unsalted butter

Instructions:

Preheat oven to 400℉.

Line 3 muffin tins with cupcake liners and set them aside.

Wash your rhubarb and cut off the fibrous ends. Depending on the size of your rhubarb, you may want to slice it in half longways before chopping it. Chop the rhubarb into ½ inch thick chunks and set aside in a small bowl.

Wash and dice your strawberries. I recommend dicing the strawberries into pieces slightly smaller than the rhubarb. Put your strawberries in the bowl with the rhubarb.

Add 1 T of granulated sugar to the strawberries and rhubarb. Stir to combine and set the mixture aside.

In a large bowl, add your flour, salt, baking powder, and baking soda. Whisk lightly to combine and set aside.

In a separate bowl, add your melted butter and sugar. Whisk until most of the sugar has dissolved in the butter.

Add your vanilla extract, eggs, and milk to the butter mixture. Whisk until combined.

Using a cheesecloth or a sieve, drain some of the excess moisture from your strawberries and rhubarb. They don’t have to be completely dry before going into the batter, so don’t worry about getting all the moisture out.

Pour your wet ingredients into the dry ingredients and stir until just combined.

Add your drained strawberries and rhubarb to the batter and stir to combine.

Using a spoon, pour the batter into your prepared muffin tins. Fill each one until there’s about ¼ an inch of space left in the cupcake liner. This usually makes a little under 18 muffins.

Set your muffins aside and make your streusel topping.

In a small bowl, add your flour, brown sugar, and cinnamon. Stir to combine.

Cut your butter into small pieces and add to the mixture. Squash the butter into the mixture until it’s completely combined and resembles the texture of damp sand.
Sprinkle the streusel in an even layer on top of each muffin.

Bake for 20-25 minutes, or until they’ve begun to brown on top and a fork inserted in the center comes out clean.

Allow them to cool and enjoy!

 

Spring Salad with Strawberry Dressing

Fresh. Light. Tasty. This salad is the perfect way to ring in spring. Make this salad for yourself or double, triple, even quadruple the recipe to make and share with others! It is perfect to bring to a party or pair with protein for a hearty meal!

Salad dressing ingredients (makes 1 serving)

  • 6-8 Strawberries
  • 1 T. Honey
  • 2 T. Apple Cider Vinegar

Salad Dressing Instructions (makes 2-3 servings)

  1.     Chop up strawberries, throw in bowl, and microwave for 45 seconds to 1 minute.
  2.     Once the strawberries come out of the microwave, mash them with a fork.
  3.     On low heat add mashed strawberries, honey, and apple cider vinegar to a pot and stir until combined and most strawberry chunks are mashed.
  4.     If some strawberries chunks still remain, strain if desired.

Salad Ingredients

  • 1-2 cups of spinach
  • 1/2- 1 cup of arugula
  • 1 beet
  • 5 asparagus
  • ¼ cucumber

Salad Instructions

  1.     Chop asparagus and beets as you please and roast in the oven at 400 for 30-35 minutes, flipping half way through.
  2.     Dice the cucumber.
  3.     In a large bowl add spinach, arugula, and cucumbers.
  4.     Once the asparagus and beets come out from the oven, let them cool, and then add them to the salad.
  5.     Top the salad with dressing and enjoy!

 

Guest Bloggers: James Madison Dietetics

Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton