I definitely got my love of cooking and baking from my mom. Growing up, our favorite thing to bake together were her amazing chocolate chip cookies. Seriously, her recipe is the best. And she’d always give my brother and I a mixer beater to lick clean, which was obviously my favorite part of the process.

My mom has taught me how to can, crafting batch after batch of fresh salsa and jam each summer. She taught me how to bake a perfectly golden apple pie, using her grandmother’s old-timey apple peeler. And now, when we get together, we often crack open a bottle of wine and have a blast whipping up delicious meals together–learning new techniques and adding delicious recipes to our repertoire from the likes of Betty Crocker, the Barefoot Contessa, and various family and friends.
Sharing in my weight loss journey, Mama Ruthie (as she’s affectionately called in these parts) recently created a delish rhubarb muffin recipe. The muffins have less than 200 calories, and are protein-packed thanks to a dollop or four of greek yogurt.

Rhubarb Honey Muffins
Makes 12 muffins

Ingredients
1/2 C yogurt *
2 Tbsp butter, melted**
2 Tbsp applesauce
1/4 C egg substitute/1 whole egg
1 1/3 C flour
3/4 C brown sugar
1/2 tsp baking soda
1/4 tsp salt
1 C rhubarb, diced

For topping:
1/4 C brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tsp butter, melted
1/4 slivered almonds or oats

• Preheat oven to 350º. Line a muffin pan with paper muffin cups, or spray the pan with non-stick cooking spray.
• With a hand mixer, or a stand mixer fitted with the paddle attachment, combine the first four ingredients (through egg) in a medium bowl.
• In a separate bowl, combine the dry ingredients (through salt).
• With the mixer on low, slowly add the dry ingredients to the wet, mixing until just combined.
• Fold in the rhubarb, then fill each muffin cup approx. 2/3 full.
• Combine the ingredients for the topping, then sprinkle it over the filled muffin cups.
• Bake for 20-25 minutes or until an inserted toothpick comes out clean and the muffin tops are golden brown.

*I used Chobani Honey-Nana greek yogurt, but you can use any flavor or type of yogurt you prefer. Try different flavor combinations!

**You can substitute an equal amount of applesauce for the butter. If you do so, the muffins will be a bit chewier, but still delicious!

If you get the title of this post, I applaud you. If not, Google it. It’s from a hilarious episode of Friends and I think of this line each and every time I make jam But I digress…

Rhubarb is so pervasive around these parts. It grows wild just about any and everywhere, and your cute little old neighbor lady will almost always bring some over to you since she just had too much to use.

Last weekend, I scored two giant bunches of the pretty red fruit at the Saint Paul Farmer’s Market (aka the best farmer’s market anywhere, ever). Little known ‘barb fact? The leaves at the end of each stalk are extremely poisonous. So, you know, don’t eat them. Or call them kale and serve them to your favorite enemy, who, before keeling over, will in turn find you very chic and on trend.

Strawberry Rhubarb Freezer Jam
Makes 3 cups

Ingredients:
3 C rhubarb, divided
3 C strawberries, divided
1 C sugar
1/4 C lemon juice (really, any citrus juice will work here)
1 package sugar-free strawberry Jello (3 oz. package)
dash of salt

• Cut rhubarb and strawberries into small pieces and place 2 cups of each in a large saucepan over medium-high heat.
• Add the sugar, lemon juice, and salt, and bring the mixture to a simmer.
• Continue to cook the sauce for 12-15 minutes, until it thickens and the fruit softens.
• Remove from heat and fold in the remaining 1 cup of rhubarb, 1 cup of strawberries, and packet of jello.
• Funnel the jam into jars, cover, and refrigerate or freeze.