Dan loves rhubarb (and NOT with strawberries), and when I heard it would be at the market this week, it was an easy decision to pick some up for our breakfast muffins this week. I'd only worked with it cooked down with sugar, so I wasn't sure if I'd need to do that before folding into the muffin batter - but a little web searching confirmed I could just cut it up.
We had to search a bit, but found some rhubarb still available at Stoney Plains Organic Farm.
We also stocked up on honey from Tahuya River Apiaries, which was good timing, as I think molasses would've overpowered the suprisingly mild flavor of the rhubarb.
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