The Marriage of Rhubarb and Strawberries: A Love Story

Raquel StecherAbout Me
Blogger at Thoughtful Eating and Vintage Brand New. Please add my to your circles.

Rhubarb and strawberries could not be more different from each other. Rhubarb with it's long green and red fibrous stalks looks very different from the plump, heart-shaped strawberries that ooze their sweet red juice. Put them side by side they don't look quite right together but when you pair them in cooking, something magical happens.

One of my good friends recently lent me borrow her copy of the book The Joy of Rhubarb. I know what you are thinking, a book entirely about rhubarb? I have never cooked with this "vegetable" so I thought this was the perfect opportunity to learn. And what better way to discover the wonders of Rhubarb than with a little help with it's close-knit lover the strawberry.

Adapted from The Joy of Rhubarb: The Versatile Summer Delight by Theresa Millang

Rhubarb-Strawberry Muffins

Dry Ingredients:

1-3/4 cup flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt

Wet Ingredients:

1 egg, beaten
3/4 cup skim milk
1/3 extra light olive oil (or canola oil)
1/2 teaspoon vanilla
1 cup rhubarb, finely chopped
1/2 strawberries halved and sliced
grated orange rind
juice of 1/2 an orange

Preheat oven to 400 degrees (Fahrenheit). Prepare rhubarb and strawberries. Add to a separate bowl. Add grated orange rind and the orange juice and let sit.

In another bowl, mix all the dry ingredients. Then add egg, milk, vanilla and oil. Stir in fruit mixture.

Spoon into 12 cupcake liners in a muffin pan.

Bake for 20-25 minutes or until a toothpick comes out clean. Cool on a rack for 10-15 minutes.

The rhubarb and strawberries seem bulky in the batter at first but they pratically dissolve into the dough when baking. These muffins are slightly sweet, tart, fragrant and perfect with a nice tall glass of iced tea. Enjoy!
Rhubarb on Foodista


NoirGirl said...

Oh, I can tell I'm going to love this blog! Your step by step photos are wonderful. Step by steps always make everything so much easier to learn.

I love your blue bowl and matching spatula!

Jonas Nordin said...

Great! I have actually never tried to mix rhubarb with other fruits. Probably because rhubarb doesn't fit in for example a fruit salad as it probably would be totally overpowering. Is there a reason for the oil in the recipe? Would it be totally unorthodox to use melted butter?

Wendymoon said...

Looks delish! Great idea for your new blog.

Raquelle said...

NoirGirl - Thank you! I got a whole set of blue bowls with matching spatula from Williams-Sonoma. I use them for everything!

Jonas - Rhubarb and strawberry pie would be awesome! Why don't you try that? You can use butter but oil makes the muffins softer and healthier.

Wendymoon - Thank you for stopping by!

Laura said...

Hi Raquelle,

As you may know from some of my posts, I'm also interested in cooking (and am a bit of a cookbook junkie, grin)...I have bookmarked your new blog! Believe it or not, I've never made anything with rhubarb in my entire life. Your photography makes the idea look very appealing!

Best wishes,

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