by Francesca Patterson
As a child, I remember my mom making strawberry rhubarb pies in the summertime. They were my father’s favorite, and I always loved them too. It wasn’t until I got older and realized the true beauty of rhubarb. Rhubarb is one of the first crops to pop up after wintertime and since it does well in cold weather, you can find it in many places. It also helps that they come around the same time as their best companion, strawberries. When paired with sugar and another sweet berry, rhubarb reveal it’s tart and delightful flavor. In order to give this classic duo a mix-up, I tried forming them into a sort of breakfast muffin bomb. These bombs have bursts of naturally sweet and a tangy flavor to them. They pair amazingly with a cup of coffee first thing in the morning, or with a spoonful of vanilla ice cream when warm. These muffins taste fresh for 24 hours in an airtight container or freeze really well for up to 3 months.
INGREDIENTS
- 2 1/2 cups all-purpose flour
- 1/2 tsp. ground cardamom
- 1/4 tsp. salt
- 2 1/2 tsp of baking powder
- 1/2 cup granulated sugar
- 6 tsp. melted butter
- 2 eggs
- 3/4 cup greek yogurt
- 1 1/2 cup rhubarb (chopped into 1/2 inch pieces)
- 1/2 cup diced strawberries
DIRECTIONS
