I love rhubarb and May is the peak time to purchase it. Rhubarb looks like red celery, but it is actually a fruit. Eaten raw it tastes bitter, but cooking or stewing it brings out rhubarb’s sweetness. It goes perfectly with strawberries as in these Gluten-free Strawberry Rhubarb Muffins!
Health Benefits of Rhubarb
One
cup of rhubarb contains as much calcium as a glass of milk. Eating calcium rich foods will help keep your bones and teeth strong. Rhubarb also contains a lot of fiber which helps slow down your digestion and regulate your blood sugar.
It makes sense that rhubarb comes in season in the spring when our immune systems tend to be weaker. The high vitamin C content will boost your immune system. Vitamin C is also important for producing collagen in the body which keeps your skin looking young and healthy!
Rhubarb is also a good source of Vitamin K which also may help prevent diabetes and is good for brain health. Vitamin A, beta-carotene, and lutein are also found in this fruit which are all essential for eye health and can prevent macular degeneration.
Freeze and store
Here’s a tip: Buy rhubarb now when it is in season and freeze it. Simply cut the stalks into one-inch pieces and freeze on a tray until firm. Store in an airtight container.
Give this strawberry rhubarb muffin recipe a try and enjoy the benefits of rhubarb!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
muffins
|
- 3/4 cup buckwheat flour
- 1/2 cup millet flour
- 1/2 cup almond flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup raw honey or pure maple syrup
- 1/3 cup applesauce
- 1 egg or egg replacer
- 1/4 cup coconut oil melted
- 1/4 cup dairy-free milk
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
- 1 cup rhubarb diced
- 1/2 cup organic strawberries sliced
- 12 organic strawberry slices reserved for top
Ingredients
|
|
- Preheat oven to 350 degrees. Line a 12-cup muffin tin.
- In a medium bowl sift or whisk all dry ingredients together.
- In a separate bowl, combine all wet ingredients except strawberries and rhubarb.
- Combine dry ingredients with wet ingredients and then fold in strawberries and rhubarb. Fill muffin cups and then place one strawberry slice on top of each.
- Bake for 18-22 minutes. Cool on a wire rack.