What do you do with all that rhubarb?
I’m sure there are a lot of options, but about the only thing I ever use it for is muffins. I mean, why try to fix a good thing??
This gluten-free muffin recipe is my go-to standard for almost any kind of fruit muffin — you can swap out berries, apples (even chocolate chips!) and it turns out every time!
Ingredients & Directions
Preheat your oven to 350F.
In a large bowl, mix together:
1 cup chickpea flour
3/4 cup brown rice flour (OR all-purpose gluten-free mix)**
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
In a separate bowl, mix together:
1/2 cup apple sauce*
1/3 cup maple syrup
1/3 cup water
1/4 cup coconut oil (softened or melted)
1 Tbsp. ground chia seeds
1 Tbsp. apple cider vinegar
1 tsp. vanilla
Pour the wet ingredients into the dry ingredients and mix until combined.
2-3 cups rhubarb (chopped)
1/2 cup pecans (chopped)
Spoon batter into lined muffin pan and bake for 20-30 minutes, or until a toothpick comes out clean.
Allow to cool for 5 minutes, then move to a cooling rack.
** You can also play around with this, I like to also replace this with 1/2 sorghum flour and 1/4 cup buckwheat flour.
* If you don’t have applesauce on hand, or you really have a lot of rhubarb to use up, chop up a bunch of rhubarb and cook it in a pot (add a tiny bit of water at the beginning just so it doesn’t burn) until it has a sauce-like texture. I also like to use this to replace applesauce in other otherwise non-rhubarb recipes as it adds a bit of zip to it 🙂
Inspired by Meghan Telpner: https://www.meghantelpner.com/blog/gluten-free-blueberry-muffin-recipe/