“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.