Rhubarb
This year I learned something new. If you water your rhubarb it grows, really big. With all the rain and having the rhubarb in the garden it has grown. I am trying to think of ways to use it. We did muffins today. I am a fan of muffins. It has introduced my children, namely Richard, to many veggies he would never have otherwise known. To this day when he sees a zucchini, he says, "muffins". Here is the recipe I used today. Low-Fat Rhubarb Muffins 1 1/2 cup brown sugar 3 1/2 Tbsp oil 1 egg 2 tsp vanilla Combine and mix well Stir in : 2 Cups finely diced rhubarb 1 cup buttermilk (You can add a Tbsp of vinegar to milk) Add combined dry ingredients: 2 cup flour 1/2 cup whole wheat flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/4 tsp ginger 1/2 tsp cinnamon Fill muffin tins and bake 15-20 minutes at 375. Makes about 18 muffins