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Send Recipes Or Recipe Requests To: – for Mar. 26, 2009


Right now, spring is everywhere – somewhere else. Don’t you feel a bit cheated to know the world’s turning pale green and pastel in other, warmer places, while here winter seems to hang on and on and on? Still, we can’t help feel it’s already spring here too, by many measures. One of the best is the lengthening days and the stronger light. The calendar says it’s spring too, of course. March 20 marked the first day of spring.

Unless you’ve got an especially warm and sheltered spot somewhere in your yard, you won’t be seeing anything edible up in the garden just yet. But that favourite perennial rhubarb will be poking through soon enough. It’s one of the most welcome sights in our gardens, I think.

In anticipation of rhubarb’s imminent arrival here’s a tasty muffin to make compliments of the best online collection of submitted rhubarb recipes I know of – The Rhubarb Compendium. Log on to of ideas to use those first tender stalks of rhubarb this spring.

We always love hearing from readers and look forward to receiving your recipes for this Recipe Swap. Since rhubarb season is just around the corner, how about sending a favourite rhubarb recipe along!

We’re always looking for your recipe requests too!


* I tried this recipe and found it delicious. I didn’t have any rhubarb so I substituted frozen strawberries. I would slightly increase the ingredient amounts for topping the muffins. -LS

1-1/2 c. brown sugar

1/4 c. vegetable oil

1 egg

2 tsp. vanilla extract

1 c. buttermilk

1-1/2 c. finely diced rhubarb

1/2 c. pecan pieces

2-1/2 c. all-purpose flour

Preheat oven to 400F. Combine in large bowl: brown sugar, oil, egg, and vanilla. Beat until well mixed. Stir into mixture buttermilk, rhubarb, and pecans. In another bowl, sift together flour, baking powder, baking soda, and salt. Add this mixture all at once to rhubarb mixture and stir until all ingredients are moistened. Do not overmix. Fill prepared muffin pan 3/4 full with batter. Combine topping ingredients and sprinkle on top of batter in each muffin cup. Bake in preheated oven on centre shelf 15 to 20 minutes.

Makes about 24 muffins.


Here’s another recipe that’s seasonal for Manitoba as well, using the delicious maple syrup that tapped trees begin to produce in early spring. This scone is delicious served with coffee or as a dessert.

3-1/2 c. flour

1/3 c. walnuts

1/3 c. raisins

1/3 c. finely chopped apples

4 tsp. baking powder

2 tsp. sugar

Preheat oven to 425F. Combine flour, walnuts, raisins, and apples with baking powder, salt, sugar and cinnamon. Cut in butter until mixture is coarse crumbs. Stir in milk and maple syrup, adding small amounts at time until dough consistency is soft. Knead about 10 times. Roll into a 1/2-inch-thick 8-inch round and place on a greased baking sheet. Cut the scone into 10 pieces (or thinner if you wish). Bake until golden about 15 minutes.

Serve warm.

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt


1/3 c. sugar

1-1/2 tsp. cinnamon

1 tbsp. melted margarine

1 tsp. salt

1/2 tsp. cinnamon

2/3 c. chilled butter

1 c. milk

1/2 c. maple syrup

Manitoba Co-operator Recipe Swap

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