I know they ain’t much to look at. These strawberry-rhubarb muffins schooled me in rhubarb. I watched my grandma cook up rhubarb for pie — she must have poured half the sugar bag in, it seemed. I truly had NO idea you could slice them RAW into a fairly basic batter and turn out something that wasn’t merely edible, but DELECTABLE. Moist, tender crumb, well-defined tastes of strawberries AND rhubarb (which surprisingly sweetened up under cooking), not too sweet, not too tart — I’m a convert to rhubarb!

There are only four muffins in the picture because we already had one apiece. You know, taste testing. Thumbs up from the Culinary Guinea Pig.

Strawberry Rhubarb Walnut Muffins, adapted from Smitten Kitchen’s Strawberry Rhubarb Pecan Loaf
Makes six “Texas-sized” muffins

3/4 cup light brown sugar, packed
1/3 cup canola oil
1 large egg
1 tablespoon rum
1 tablespoon ginger liqueur
1 1/4 cup unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 cup nonfat greek yogurt
1/2 cup diced rhubarb (heaping)
1/2 cup diced strawberries (heaping)
1/2 cup chopped walnuts (heaping)

Preheat oven to 350°. Line the muffin tin with paper liners, OR, grease them well with solid shortening.

In a big bowl, beat or whisk together the brown sugar, oil, egg, rum, and ginger liqueur (I used my stand mixer because I was feeling lazy). In a separate bowl, combine the flour, salt and baking soda; stir. Add dry ingredients to first mixture with the yogurt and combine. Stir in rhubarb, strawberries, and walnuts (lowest speed if using a stand mixer or you will get MUSH!!). The batter will be very thick!

Spoon evenly amongst the muffin wells. Bake at 350° for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. I would check at 25 minutes and then at 3 to 5 minute intervals thereafter.