You will usually find these blushing celery-stalk-look-alikes displayed in your markets from April to June. Related to the Buckwheat family, rhubarb is intensely tart but we can’t ignore it vitamin A, and anti-oxidant packed value. By partnering with ginger or in this weeks recipe, strawberries, we can tame the tartness and create something that tickles our palates with a kind of syrupy-tang. Oh! and did I mention rhubarb is bears almost no calories and is naturally low in sodium and cholesterol? Yes, making it an excellent diet food, if that weight thing is still on the new year’s resolution shelf.



  1. In a small bowl, combine rolled oats, sour cream and milk. Set aside until ready to use.

  2. In a separate medium mixing bowl, whisk together flour, salt, baking soda, baking powder, and ground ginger.

  3. In yet another small mixing bowl, combine coconut oil, egg, and brown sugar and set aside until ready to use.


And finally, in the last small mixing bowl combine sliced strawberries, rhubarb and granulated sugar. Allow the fruit to macerate while preparing other ingredients.


Stir oat mixture into oil and egg mixture. Gently fold flour mixture in two batches into oat/egg mixture. Mix just until flour is incorporated, do not over mix. Allow batter to rest for 5-10 minutes.


These are so good!! Light with just the right amount of sweetness, balanced with the magic of rhubarb.


When batter has rested, gently fold fruit into batter. Spoon batter into paperlined cupcake pans. If desired, sprinkle sugar or oats on the top of each muffin. Bake for 20-25 minutes, until muffins are golden brown.

*Additional oats or sparkling sugar for garnish if desired