Asparagus and rhubarb season!!

Look back to June, 2013 for asparagus fritters that we had this weekend, and rhubarb slush.

Here's two more for the rhubarb category.  If you aren't sure you like rhubarb, either of these will convince you!

Rhubarb nut muffins

Source:   Taste of Home

Qty Measure Ingredient

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1 1/2 cups flour  

3/4 cup brown sugar  

1/2 teaspoon baking soda  

1/2 teaspoon salt  

1/3 cup oil  

1 large egg lightly beaten 

1/2 cup buttermilk  

1 teaspoon vanilla  

1 cup rhubarb diced 

1/2 cup walnuts chopped 

1/4 cup brown sugar  

1/4 cup walnuts chopped 

1/2 teaspoon cinnamon  

Instructions: Combine flour, brown sugar, baking soda and salt.  Combine oil, egg, buttermilk and vanilla.  Stir wet into dry ingredients just until moistened.  Fold in rhubarb and walnuts.  Fill muffin cups 2/3 full.  Combine topping ingredients and sprinkle over muffins.  Bake at 375 for 20-25 minutes or until tests done.  Cool 10 minutes before removing to wire rack.

Cherry rhubarb cobbler

Source:   Syracuse Newspapers

Qty Measure Ingredient

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1 can cherry pie filling  

3 cups rhubarb  

1 cup sugar  

4 tablespoons butter  

1/2 cup shortening  

1 cup sugar  

1 egg  

1 cup flour  

1 teaspoon baking powder  

1/2 cup milk  

Instructions: Spread cherry pie filling and rhubarb in 9 x 13 baking pan.  Sprinkle with sugar and dot with butter.  Cream together shortening and sugar in a mixing bowl; add egg and beat well.  Combine flour and baking powder; add alternately with milk to creamed mixture, starting and ending with milk.  Spread over filling.  Bake at 350 for 50-60 minutes.