Fruits and Veggies - Fresh Canned Frozen

Rhubarb Raspberry Muffins

Rhubarb Raspberry Muffins

From the Strive for Five at School! Resources

Adapted from

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


1 cup (250mL) 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 (1 mL) 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
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.

Tip: This recipe is a great way to use leftover Basic Rhubarb Sauce (see January recipes). 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.

Basic Rhubarb Sauce

Adapted from the Nova Scotia Department of Agriculture, Home Economics Division

Servings: 8–10
Portion: 1/3 cup (75 mL)
Cost per serving: $0.32


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 (1mL) cinnamon, ground
1/4 tsp (1 mL) ginger, ground

Step 1 Put the rhubarb, water, and sugar into a large saucepan and cover.
Step 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.
Step 3 Cool the rhubarb mixture slightly and add the spices.

Did You Know?


  • is perennial, meaning that you do not have to plant it each year. It will not be ready to cut the first year you plant it, but after that it may produce good stalks for up to 15 years.
  • is harvested by hand in commercial operations. Knol Farms near Oxford is a large producer of rhubarb in Nova Scotia.
  • when frozen, should be thawed just enough to be able to separate the pieces; then proceed as if using fresh rhubarb.  Nova Scotia produces about 20 per cent of all Canadian rhubarb.