Recipe from the Mitchells –

This recipe uses two ingredients from our latest basket; it is from

3 cups flour
¾ cup white sugar
3¼ tsps baking powder

3 eggs
¾ cup milk
¼ cup oil
¼ cup sour cream

2 cups chopped rhubarb
1 cup chopped strawberries
(if using frozen strawberries be sure to thaw and drain)

Sift dry ingredients
Beat eggs, milk, oil and sour cream – blend with dry ingredients
Add rhubarb and strawberries

Line muffin pan with paper muffin cups
Fill ¾ full
Sprinkle with sugar and nuts if desired
Bake 425 degrees for 20 minutes
Makes 24 muffins


Recipe from Joy Ray:

In an unbuttered glass baking dish, put:
– The rhubarb, cut into 1-inch pieces – about 2 cups
– Strawberries (I used 1.5 pints, the amount I had left), cut up into
halves or quarters
– 3 apples, peeled and cored and chopped into 1-inch bits

Mix together 1/2 cup sugar and 1 tablespoon corn starch or flour and
mix this in with the fruit.

For the topping, mix:
– 3/4 cup flour
– 3/4 cup sugar
– pinch of salt
– 1 stick cold butter cut up into small pieces

Chop these together in a food processor or in a bowl with 2 knives
till it is the consistency of breadcrumbs (not mixed too well).

Spread the topping over the fruit and bake the whole thing at 375 for
60 minutes or until the topping is golden brown.

I originally added the apples just to “beef up” the fruit a little –
but the flavor of all 3 things together is really nice.