Recipes from our May 19 meeting in Newington

Since you asked… and glad you enjoyed them!

Rhubarb Maple Muffins makes 18 mini muffins
Use all organic ingredients for best results.
8 oz. Nutrient Dense Rhubarb, about 4 stalks, cut into 1/2 inch dice
1/3 cup sugar
2 1/2 cups all purpose flour
1 Tblsp. baking powder, aluminum free
1 tsp. sea salt
1/4 tsp. ground allspice
6 Tblsp. butter, room temperature
1/2 cup pure maple syrup, from local source
1 egg
1/2 cup milk
Maple Sugar – few Tablespoons
Combine rhubarb and sugar in small bowl, let stand 1 hour, stir occasionally.
Preheat oven to 400 degrees F. Grease muffin tins.
Sift together flour, baking powder, salt and allspice into a medium bowl. In large bowl use electric mixer to cream butter with maple syrup and egg. Mix in milk then rhubarb with juices. Add dry ingredients and stir until just mixed, don’t overmix. Spoon into greased tins. Sprinkle tops with a little maple sugar. Bake about 15 minutes until toothpick inserted in center comes out clean.

Screen shot 2015-05-20 at 9.06.45 PM

Strawberry – Rhubarb Oat Bars
Use all organic ingredients for best results.
1 c. all purpose flour, sifted
1/2 tsp. sea salt
1/2 tsp. baking soda
1/2 cup brown sugar
1 cup uncooked oatmeal (I used rolled oats)
1/2 cup butter
3 cups Nutrient Dense Rhubarb, cut into 1/2 inch dice
1 cup fresh or frozen Nutrient Dense Strawberries, sliced or chopped
2 Tblsp. cornstarch
1/3 cup sugar
Preheat oven to 350 degrees F.
Combine in saucepan – rhubarb, sugar, cornstarch, frozen strawberries. Stir well then cook, stirring, over medium-high heat until well thickened. Set aside to cool a little while you make crust.
Mix sifted flour with salt, soda, brown sugar and oatmeal. Cut in butter until crumbly. Spread half of mixture into greased 11×7 baking pan and pat down. Pour strawberry-rhubarb mixture over crust and spread it evenly. Top with remaining half of crust mixture, sprinkling evenly over the fruit. Pat down. Bake for 45 minutes or until top is golden brown. Cool to room temperature, then refrigerate or flash-freeze so you can cut them into bars and get nice crisp edges. Cut into 1″ x 2″ bars.

Leave a Reply

Your email address will not be published. Required fields are marked *