Rhubarb: Muffins and Sauce

I have two rhubarb plants and as you can see they are producing tons of rhubarb.  I love rhubarb desserts and rhubarb sauce (especially on ice cream).  While I am trying to cut desserts and lose some weight I can't let rhubarb season completely pass me by so the other day I made some rhubarb muffins and rhubarb sauce.  The rhubarb muffins are healthier than many desserts and I have been eating the rhubarb sauce without ice cream.  My girls have also been enjoying the rhubarb sauce as a treat in their lunches.

Rhubarb Oatmeal Muffins

2 cups fresh or frozen rhubarb, finely chopped
1 egg
1 cup milk
1 tsp lemon juice
1/2 vegetable oil
2-1/2 cups whole wheat flour
2 cups brown sugar
1 cup rolled oats
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt

Preheat oven to 350*F (180*C).  Grease 12 muffin cups or coat with cooking spray.

In a mixing bowl, beat eggs lightly; stir in milk, lemon juice and oil.  Measure flour, sugar, rolled oats, cinnamon, baking soda, and salt in a large mixing bowl.  Stir with a fork until mixed.  Make well in centre.  Pour in egg mixture, stirring just to combine.  Gently stir in rhubarb until evenly mixed.  Immediately spoon batter into muffin cups.  Bake in center of oven until toothpick inserted comes out clean, 30 to 35 minutes.  Remove from oven and let stand for 5 minutes, then turn muffins out onto a cooling rack. Enjoy or store in a sealed bag for up to 2 days at room temperature or do as I did and toss them in the freezer to pull out for a quick breakfast or snack.

I reduced the sugar in this recipe by about 1/2 cup and it still tasted fine.

Rhubarb Sauce

I don't have a recipe for rhubarb sauce.  I just chop a bunch of rhubarb and throw it in a pot with some water.  Bring to a boil then simmer until the rhubarb is soft.  Add sugar to taste.  If you like sprinkle some cinnamon in as well.  Yummy!

How do you like to use your rhubarb?