Hello to you, meet Rhubarb. Although rhubarb is almost always served as if it were a fruit, it is a vegetable (the edible part is a stalk with no flowers or seeds, which fruits all have). Rhubarb is very easy to grow and is a perennial – it comes back each year.

An important bit of information is that the leaves contain toxic levels of oxalic acid, so be sure to remove and discard them before using.

Ingredients:

One package of Dr. Grandma's Whole Wheat Muffins Your Way (with accompanying extra virgin olive oil packet (1/4 cup).
½ cup chopped almonds
¼ teaspoon cinnamon
¼ teaspoon ground ginger
1 tablespoon orange zest
2 extra large eggs (or 1/2 cup egg substitute)
½ cup water
3 cups chopped Rhubarb
Cinnamon and sugar (or Delight)

Directions:

Preheat oven to 400 degrees F. Coat the standard 12 cup muffin tin with vegetable spray.

Mix the Muffins Your Way flour mix packet, the nuts, the cinnamon, ginger, and orange zest. Mix the two extra large eggs or ½ cup egg substitute, the water, the oil. Mix the rhubarb with the flour mixture and the egg/water mixture. Do not over mix. Fill the muffin tins. Sprinkle with cinnamon and sugar mixture, if desired. Bake for 16 to 20 minutes. Remove from the muffin tin. Can be frozen.

Chop the rhubarb into half inch pieces.

Gather the zest from the orange.

Serve your fresh hot muffins or freeze or refrigerate - reheat in microwave.

Looking inside the moist crumbs of a rhubarb muffin.

In my garden - don't eat the leaves of the rhubarb plant.

See the reddish celery looking stalk - that's the edible part of the rhubarb.

My camera peeks under the sun-covered rhubarb umbrella leaves, making a light green wonderland.