Just in case your instagram feed needs some more strawberries. Or rhubarb.
Or, ways to make them healthier than the classic version (PIE).
Take this as a sign.
Because both of these babies have the tiniest, shortest season when they’re fresh and perfect. Don’t get rhubarb FOMO. This is your warning.
You all know it’s my favorite kind of crumble (pg 353 in the cookbook is straight up dirty).
But did you know you can use the combo in almost anything else? Cookies, pies, on top of yogurt, and even infused into cocktails (yes).
People, what I’m trying to say, is that it’s basically like getting to eat pie. In the morning.
Without guilt. And with enough goodness and substance to not make you a crazy lady after you eat it.
For brunch, a easy breakfast on the go, or a hit at any baby/wedding shower/new mamma meal delivery, these are your babes. And they couldn’t be easier to make. Gluten-free too!
(GF) Strawberry-Rhubarb + Sour Cream Muffins
Makes 24 muffins
1 pint strawberries, stems removed and chopped
1 stalk rhubarb, chopped
2 cups gluten-free flour (use a flour blend, I love Trader Joe’s)
1 cup whole milk sour cream (or whole milk greek yogurt)
1 teaspoon baking soda
1/2 cup maple syrup or coconut sugar
1/2 cup butter or coconut oil, melted + 1/4 cup, melted, for strawberry-rhubarb mixture
2 teaspoons vanilla extract
pinch of sea salt
Preheat oven to 350 and line a muffin tin with baking cups. Mix all dry ingredients in a separate bowl, then all wet ones in another bowl.
In the meantime, melt 1/4 cup butter in a saucepan and add rhubarb and strawberry pieces as you chop them, until the rhubarb is softened and the butter is melted, approximately 3-4 minutes.
Combine all ingredients and mix together well. Spoon into muffin tins and bake for 25-30 minutes. Serve warm, with a side of butter.