Ingredients don’t languish here! I hopped on the net and found a recipe for rhubarb muffins here. Make your way there for this and other wonderful recipes.
I sprinkled the tops with a mixture of gingered sugar (the dregs of a jar of candied ginger) and kosher salt. I had this mixture sitting on the counter, as I’ve been using it to dress the rims of glasses when I make margaritas. Deep bow.
I’m not going to give all of them to my neighbor. Couldn’t if I wanted to (I already ate one with a salad of radish greens dressed with a vinaigrette souped up with agave nectar, rhubarb bitters and salt). Best lunch ever.