Whole wheat, naturally-sweetened muffins are the perfect vehicle for tart rhubarb and earthy buckwheat flour.
Thank you to everyone who read and responded to my latest post about my mom’s cancer. To say that my whole family as been completely overwhelmed by the outpouring of love this weekend – much of it from people we have never even met – would be an understatement. I have always said that the community is the best thing I have gotten out of blogging, and that has never been more true than this weekend. Thank you all for your kind thoughts and prayers – believe me when I say that we will be carrying them with us to the hospital on Wednesday for her surgery. We are so blessed.
Alright. Some food. I hadn’t planned on a post from me this week (though you will be hearing from a couple of friends who were so generous as to offer to guest post for me even with such short notice), but wanted to share this rhubarb recipe with you before it is completely impossible to find any in the stores. Normally I would be sharing rhubarb earlier in the season, but almost no stores by me carry it! I wasn’t able to find any until a recent jaunt to a new grocery store. Believe me, it’s my new favorite place in the world.