We’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
• 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.