“Buddha rhubarb butter”

I know it’s been ages since I’ve posted anything…Rather than churning out content just for the sake of churning out content, I opted to take a mini break. I haven’t felt like blogging, I’ve been really tired this week (I haven’t been sleeping all that well), and I haven’t been cooking all that much. So, I haven’t blogged that much.

Last Friday when I dropped the bambino off at daycare, I was approached by a coworker who wanted to know if I was interested in any rhubarb. Never having had rhubarb before, but knowing that it seems to be a love-hate thing with people, I thought I’d try it. I’ve always been a little put off by it, because I know the leaves on the plant are poisonous, and I tend to get a little freaked by things that have the potential to harm me. Plus, being allergic to just about every plant (and animal) under the sun, I had no way of knowing whether or not it would cause me to break out (it didn’t).

And rather than making rhubarb crisp or strawberry-rhubarb pie, I decided on muffins.

Rhubarb Crumb Muffins
, from Tate’s Bake Shop, by way of In Erika’s Kitchen.

Not complicated to make, and easier to share than a pie or crumble. I doubled the recipe and I even boxed up some to take to Melissa, since I will be leaving work at 1 this afternoon (I have to work Saturday morning).

So what did I think of my first foray into rhubarb?

Man, that’s some tart shizz. But in a good way. I won’t say that I love the stuff, but the next time someone has rhubarb-whatever to pass around, I’d probably try a bit. I’d also been a little put off by the fact that it looks like red celery, so that’s what I expect it to taste like. I think Jay was right in that it’s the sort of thing I can have once a year when it’s in season, and be done with it.

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7 Replies to ““Buddha rhubarb butter””

  1. My mother,aunts,grandparents all loved rhubarb however always pairing it with lemon or strawberry rhubarb is a very tart thing it really does need to have a sweet partner ….my grandmother n mother always cooked it before making muffins n added strawberry hello powder to it like in bread half a bag muffins a couple TSP pie maybe a quarter of a bag the rhubarb should also tend to be mostly red with a lil green .good luck I hope this helps you.

  2. I’ve never cooked with rhubarb. I’ve eaten rhubarb (at least I think I did) once when I ordered a cheescake thingy at a German pastry shop. I don’t know exactly what it was because I’d never seen anything like it here in the States. It was good, but you’re right, it’s tart!

    Is it hard to cook with?

    • I didn’t think so–I chopped it up not unlike celery, and tossed it with some sugar before I added it to the muffin batter. Another of my coworkers said she likes to cook it with a bunch of sugar and some water, till it gets to be like a sauce and then she serves it over ice cream.

  3. Awesome idea with the muffins – but I still don’t think I’d jump at the chance to try rhubarb! It’s name alone scares me (:

    • It’s not as scary as it sounds, I promise (and this is coming from one of the planet’s pickiest eaters!). It’s like a super-tart granny smith apple. One of my coworkers likened it to sour strawberries.

  4. Pingback: “And I’m feeling lemon yellow…” | Tramplingrose

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