My rhubarb is doing really well this year. While it is a
reasonably easy plant to grow, you need patience for the first few years after
planting your initial crowns. The plants need the first year to establish a
good strong root system, and it is recommended not to pull any stalks during
this initial growth time. The second year, you can harvest a small amount, but
only at the beginning of the season. Herein lies the issue with my rhubarb. When
I planted my first plant, in what I thought would be its forever home, I vastly
underestimated the size of it in comparison to the space it would take up in
the end of my herb garden. Season two saw it move to a second home, which, in
hindsight was no better than the first. Two years ago, I found the perfect spot
for it in my yard, and finally gave it a(nother) forever home (I say that now,
lol!) Last year, the second year in its happy home, it came up sparsely, and
did not have a great season overall. I was afraid, by the end of the year, that
I was going to be buying a new plant and starting all over this spring. 
This
tenacious plant proved me wrong though, and came up beautifully this spring,
and has graced me with a beautiful crop of nice tart rhubarb. I am thinking I need
to work on a grain free pie crust and attempt a strawberry rhubarb pie in the
near future, just to celebrate the bountiful harvest!
When you chop your rhubarb, make sure the pieces are fairly
small, so they don’t overwhelm the muffin. I cut my stalks in half lengthwise and
then diced. If your stalks are very thick you may need to cut into thirds or
quarters. My test kitchen at work gave these muffins 2 thumbs up, I hope you
enjoy them too!
Grain Free Rhubarb Pecan-Coconut Streusel Muffins
Muffin Batter:
½ cup coconut flour
¼ cup arrowroot flour
2 Tbsp Chickpea flour
1 tsp baking soda
¾ tsp salt
1 tsp cinnamon
1/3 cup honey
1/3 cup honey
4 eggs
1 Tsp vanilla
½ c kefir or yogurt, (plain, not sweetened, preferably full
fat!)
1/3 cup coconut oil
-------------
2 cups diced rhubarb (make pieces fairly small)
-------------
Streusel topping :
½ cup chopped pecans
½ cup shredded coconut (unsweetened)
2 Tbsp Honey
2 Tbsp coconut oil
2 tsp cinnamon
Preheat oven to 375F
Line muffin tin with 12 papers, or grease really well. Set
aside.
Measure batter ingredients into a large mixing bowl, and mix
well with an immersion blender. Scrape sides of bowl if necessary to ensure
everything is well incorporated and there are no lumps.
Mix in chopped rhubarb and mix well to combine.
Fill muffin liners ¾ full and set aside.
Quickly rinse your mixing bowl (or get a clean one, but hey…who
wants more dishes??) and measure in the streusel ingredients. Mix well to
combine.
Sprinkle evenly over the muffin batter and place in
preheated oven.
Let stand for 5 minutes, remove from pan and let cool on wire
rack. Store leftovers in fridge for up to 3 days, or freeze for longer storage.
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| I love my handy chopper from Epicure for chopping nuts! |
