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.
It’s too soon to tell how much the immigration crackdown is to blame.
