Fruits and Veggies - Fresh Canned Frozen

Rhubarb Raspberry Muffins

From the Strive for Five at School! Resources
Adapted from at

Preheat oven to 375°F
15 muffin cups lined with muffin papers
Portion: 1 muffin
Cost per serving: $0.19
Yield: 15

1 cup (250 mL) all-purpose flour
1 cup (250 mL) whole-wheat flour
1/4 cup (50 mL) flax flour or flax meal
1 tbsp (15 mL) baking powder
1/2 tsp (2mL) baking soda
1/4 tsp (1mL) salt
1 egg
1/4 cup (50 mL) skim milk
1/2 cup (125 mL) canola oil
1/3 cup (75 mL) brown sugar, lightly packed
1 cup (250 mL) Basic Rhubarb Sauce (see below)
2/3 cup (150 mL) raspberries, frozen
2 tbsp (30 mL) brown sugar, lightly packed
1/4 tsp (1mL) cinnamon, ground

1 In a large mixing bowl, mix the 3 flours, baking powder, baking soda, and salt.
2 In a separate bowl, beat the egg, skim milk, oil, brown sugar, and rhubarb sauce.
3 Add the liquid ingredients to the dry ingredients and mix until the dry ingredients have been moistened. Gently fold the raspberries into the batter.
4 Pour into the muffin cups, filling each muffin cup 2/3 full.
5 Mix the remaining brown sugar with the cinnamon and sprinkle over the muffins.
6 Bake for 20–30 minutes, until lightly browned and a toothpick inserted in the centre comes out clean.

Basic Rhubarb Sauce
5 cups (1.25 L) rhubarb, frozen, cut into 1-inch (2.5-cm) pieces
1/4 cup (50 mL) water
2/3 cup (150 mL) white granulated sugar
1/4 tsp (1 mL) cinnamon, ground
1/4 tsp (1 mL) ginger, ground

1 Put the rhubarb, water, and sugar into a large saucepan and cover.
2 Simmer over low heat until tender, about 30 minutes, stirring every 10 minutes until all the pieces are soft and it has a stew-like appearance. Watch that the mixture does not scorch on the bottom of the pan.
3 Cool the rhubarb mixture slightly and add the spices.

Tip: This recipe is a great way to use leftover Basic Rhubarb Sauce. Rhubarb sauce blends well with the muffin ingredients and adds texture and moisture. Frozen raspberries combine well with the rhubarb and add extra colour, nutrition, and taste to this healthy breakfast, snack, or meal item.

Did You Know?

Rhubarb is a great source of calcium, vitamin C, and fibre.


The leaves of rhubarb contain high amounts of oxalic acid, a toxic and potentially deadly poison. Only the stalks of rhubarb are edible.


Rhubarb has a tart flavour so is generally served sweetened and cooked.