RHUBARB-APRICOT-ALMOND MUFFINS

Makes 16 muffins.

Note: If you don't have buttermilk, use this: mix together 11/4 cups milk with 1 tablespoon vinegar and allow to stand 30 seconds.

• 21/2 c. flour

• 1 c. blanched, slivered almonds

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1/2 tsp. ground nutmeg

• 1/2 tsp. salt

• 1/2 tsp. ground cinnamon

• 1 c. brown sugar (light or dark)

• 11/4 c. buttermilk (see Note)

• 1/2 c. vegetable oil

• 1 egg

• 1 tbsp. vanilla

• 1/2 lb. rhubarb, tops removed and ends trimmed, coarsely chopped

• 1/2 c. chopped dried apricots

Directions

Preheat the oven to 375 degrees. Lightly grease 16 (21/2- inch) muffin cups (or line with paper liners).

In a large bowl, toss together the flour, almonds, baking powder, baking soda, nutmeg, salt and cinnamon.

In a medium bowl, beat together the sugar, buttermilk, oil, egg and vanilla. Stir this into the flour mixture until just moistened; the batter should be lumpy. Fold the rhubarb and apricots into this batter and then spoon into the muffin cups.

Bake the muffins until a cake tester inserted in the center comes up clean, about 18 to 20 minutes. Let cool 5 minutes. Remove the muffins and allow to cool on wire racks.

Nutrition information per serving:

CaloriesXXFatXX gSodiumXXX mg

CarbohydratesXXX gSaturated fatXX gCalciumXX mg

ProteinXX gTrans fatXX gDietary fiberXX g

Diabetic exchanges per serving: xx milk, xx vegetable, xx fruit, xx bread/starch, xx other carb, xx lean meat, xx medium-fat meat, xx high-fat meat, xx fat.

RHUBARB-STRAWBERRY-GINGER COMPOTE

Serves 6.

Tart and fresh, this dessert is great served over pound cake, or layered with ice cream or whipped cream in goblets or individual serving dishes.

• 11/2 lb. rhubarb, tops removed and trimmed, coarsely chopped

• 2 c. water

• 1/2 c. sugar

• 1 tbsp. minced fresh ginger

• 1 pint fresh strawberries, hulled and cut in half

• 1 tbsp. chopped fresh mint

Directions

Put the rhubarb in a large saucepan with the water and simmer over medium-high heat until it just begins to lose color, about 3 to 5 minutes. It should be fork-tender, but hold its shape. Using a slotted spoon, transfer the rhubarb to a bowl.

Pour off and reserve 1/2 cup of the cooking water. Return to the saucepan along with the sugar and ginger. Simmer over medium-high heat until the sugar dissolves. Remove, add the rhubarb and the strawberries and stir together gently. Serve with ice cream or whipped cream.

Nutrition information per serving:

CaloriesXXFatXX gSodiumXXX mg

CarbohydratesXXX gSaturated fatXX gCalciumXX mg

ProteinXX gTrans fatXX gDietary fiberXX g

Diabetic exchanges per serving: xx milk, xx vegetable, xx fruit, xx bread/starch, xx other carb, xx lean meat, xx medium-fat meat, xx high-fat meat, xx fat.