I don't think I could find ramps around here if I tried, and the little I know about morel hunting I'm not sure how to apply (abandoned apple orchards in suburban DC--I don't think so), but I can get rhubarb. Our little local farmers' market has had plenty o' rhubarb.
A couple of weekends ago, I made a rhubarb pie for a neighborhood party. Failed to photograph like the inexperienced blogger that I am. But, this weekend...this weekend, I made rhubarb streusel muffins and rhubarb compote (I had more rhubarb than I need for the muffins) and have the pictures to prove it.
The muffin recipe I took straight from smitten kitchen so there's no point in reprinting the it. I did double it, and I used half whole wheat and half all purpose flour as the author suggested. Oh, and I didn't have any sour cream so I substituted buttermilk. I thought I would need less since buttermilk is so much more liquid-y than sour cream, but nope--I wanted the full cup and a half. And they were a little drier than I would like. OK, but I'd make them with sour cream or yogurt next time.
|Creepy reflection in the spoon|
I tossed the remaining two cups of diced rhubarb in a pot on the stove with about a quarter cup of sugar and the juice of half a lemon. Then I cooked it at a simmer until it was good and soft. Then we spooned it over ice cream for our company Sunday night.
|My sister-in-law enjoyed it!|