ays to eat it. Not only does it compliment other foods, but rhubarb is also full of calcium & vitamin C. This perennial vegetable (not fruit) ripens weeks before its paired-favorite, strawberry. It stores fresh for about one week or it freezes well for those that want to preserve a few stalks for when strawberries are in season. Be sure to wash & remove the green leaves. They’re poisonous to eat!! Rhubarb’s tart flavor disappears once it is cooked to sweetness, which is why it is the perfect complement to many other sweet treats.
Ingredients
2 cups flour
¾ cup sugar
1 ½ tsp. baking powder
½ tsp. baking soda
1 tsp. salt
¾ cup chopped pecans
1 large egg
¼ cup vegetable oil
2 tsp. grated orange peel
¾ cup orange juice
1 ¼ cup rhubarb, chopped fine
Preheat oven to 350ºF. Combine all dry ingredients. Beat egg and oil together. Add orange peel and juice to egg/oil mixture. Then add the liquid mixture to the dry ingredients. Add the rhubarb. Fill prepared muffin pan ¾ full and bake for 25-30 minutes.
