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Blooms and Spoons

Rhubarb Coconut Muffins

Blooms and SpoonsWe’re in that blustery part of spring here in Calgary — in the span of ten minutes, we can have rain, snow, hail, and brilliant sunshine. The jackrabbits are still caught between their winter white and warm-weather brown, and the early spring bulbs are just poking up out of the soil and readying themselves for their short, beautiful show. It’s a crazy, changeable time, but I always look forward to it. 

One of the very best parts of spring is when the rhubarb is ready for harvest, but I still have to be patient a little while longer and simply dream ... These Rhubarb Coconut Muffins are a great way to enjoy those tangy-tart stalks once they’re finally ready. 

Rhubarb Coconut Muffins

Preheat oven to 350 degrees F. Line a 12-cup muffin tin with baking parchment cups. 

Mix together in one large bowl:

• 1/2 cup unsweetened applesauce
• 1 cup brown sugar
• 1 egg
• 1 cup buttermilk
• 1 teaspoon coconut extract
• 2 cups all-purpose flour
• 1/2 cup finely shredded, unsweetened coconut
• 1 teaspoon baking soda
• Pinch of salt

Fold in:

• 2 cups fresh chopped rhubarb

Pour into prepared tin.

Sprinkle with coconut sugar (as little or as much as you like, or omit entirely).

Bake for 25 minutes, or until done.

Rhubarb S

Spinach in Coconut Milk

Blooms and SpoonsWe're still fighting the bitter cold here in southern Alberta; it's been too nasty to get out and enjoy all the snow! This is definitely the time of year when a person craves a little comfort food, and this recipe hits the spot. Plus it's really quick to make, so it's a good choice if you're rushing to bring something to the table after a long day. It pairs nicely with baked chicken or fish or cooked lentils.

Spinach in Coconut Milk

1. Heat 1 tablespoon vegetable oil in a large skillet over medium heat.

Add:

• 2 black cardamom pods
• 1/2 teaspoon fenugreek seeds
• 1 teaspoon cumin seeds
• 1/4 cup fresh tomatoes, chopped.

2. Heat until fragrant, about 3 minutes.

Add:

• 3 cups fresh baby spinach leaves, washed and torn in half
• 1/2 teaspoon ground coriander
• 1/2 can coconut milk.

3. Stir. Cover the skillet with a lid. Turn the heat down to medium-low. Cook for about 5 minutes, until spinach is wilted.

4. Remove the cardamom pods and discard.

5. Serve over hot cooked rice.

If you don’t like spinach, you could substitute Swiss chard (remove the ribs) or collard greens.

Spinach