By Judyrae Kruse Herald Columnist
Strangely enough, considering the location of my home, my rhubarb was already making a bold and daring showing when it unexpectedly woke up buried under 15-plus inches of snow a week or so ago.
Still under there, presumably, but it’s early days yet, so who knows what else Mother Nature will throw at us as we weather our way into hopefully warmer days.
If or when we have a crop big enough to start enjoying, or as soon as fresh rhubarb is available in produce sections, Arlington cook Cathrine Emerson suggests making a batch of muffins.
Getting in touch with the Forum last year, she told us, “”So my rhubarb plants are doing their thing, and I imagine everyone else’s are, too. I’ve tried these and they’re very tasty.
“Years ago, I ordered some spring recipes from ‘The Market News’ through KIRO. I’m pretty sure the market is the Pike Place Market in Seattle.”
Cathrine adds, “I use Bob’s Red Mill whole-wheat pastry flour in these muffins. I also add a streusel mixture of brown sugar, walnuts and butter on the top.”
3teaspoons baking powder
3tablespoons butter, melted
2cups finely chopped rhubarb
2tablespoons sugar combined with 1 teaspoon cinnamon
Use a regular muffin technique: In a mixing bowl, stir together the flour, baking powder, sugar and salt.
Make a well in the center and add the egg, milk and butter and blend together carefully. Combine the rhubarb, sugar and cinnamon and fold into flour mixture.
Spoon into paper-lined or well-greased muffin pans and bake at 400 degrees for 20 minutes.
Makes 1 dozen.
SOS: Seattle reader Dorothy McDaniel writes, “My friend and I are interested in tracking down information about a Honey Crisp or meringue cake. It is perhaps a Finnish or Swedish dessert, a cake with a layer of meringue between the layers. A recipe for this would be great.”
If you can help, please don’t hesitate to send your info/advice/recipe to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
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The next Forum will appear in Monday’s Good Life section.