I bought like 10 stalks of rhubarb last week, not knowing that it would last me until Mason goes to kindergarten. So far, I’ve made a crumble and a dozen muffins and still have 4 or 5 stalks left!
Strawberry Rhubarb Crumble (sad picture taken with my phone)
I used a “regular” recipe and just replaced the regular flour it called for with Bob’s Red Mill’s All Purpose Gluten Free Flour. The recipe is from Food Network.
These gems were made from a gluten-free recipe and are THE BEST gluten-free muffins I have ever eaten. They taste like regular muffins. So so so so so good. I didn’t do the frosting over the top (they still had a sugar/butter crumbly topping already). I’m definitely saving this recipe from this blog, and think it would work just as amazing with other fruit combos. I can’t wait to try their gf cinnamon rolls!