Strawberry Rhubarb Muffins
1 3/4 cup flour 3/4 cup milk
1/2 cup sugar 1/2 cup vegetable oil
2 1/2 teaspoon baking powder 3/4 cup minced rhubarb
1/2 teaspoon salt 1/2 cup sliced strawberries
1 egg, beaten 6 strawberries, cut in half
Mix flour, sugar, baking powder, and salt. Combine egg, milk, and oil in a small bowl, and stir into flour mixture with a fork until just moistened. Fold in rhubarb and sliced berries. Fill muffin cups 2/3 full. Gently press a berry half into the top of each muffin. Sprinkle tops generously with sugar. Bake until golden brown at 400º for 20-25 minutes. Remove from pan and cool on racks. Yield: 12 muffins
Rhubarb Shortcake
4 cups rhubarb 1/2 cup milk
3/4 cup sugar 1 cup sugar
3 tablespoons margarine or butter 1 tablespoon cornstarch
1 cup flour 1/4 teaspoon salt
1 teaspoon baking powder 1 cup boiling water
1/4 teaspoon salt Red food coloring
Place diced rhubarb into an 8 inch square pan. Cream sugar and margarine. Mix flour, baking powder, and salt. Add flour mixture and milk to creamed mixture. Spread over rhubarb. Combine sugar, cornstarch, and salt; sprinkle over top. Mix boiling water and several drops red food coloring. Pour over top. Bake at 350º for 1 hour. Yield: 6-8 servings
