Rhubarb Muffins and Boiled Icing

RHUBARB MUFFINS:

Preheat oven to 400°; bake time 25 minutes; prep time; 15 minutes; cook time 25 minutes.

- In a large bowl mix together butter, sugar until fluffy, then add vanilla, milk and eggs. Continue mixing together until batter is fluffy.

- Sift together flour, sea salt, and baking powder fold into batter mixture until fluffy.

- Chop rhubarb in small pieces fresh or frozen, then fold them into your batter.

Pre-grease your muffin pan or put liners in them, scoop equal amounts of batter in each one until batter is all used.

Place in 400° oven, bake for 25 minutes or until golden brown. After baked place on a rack to cool. Top when cooled with BOILED ICING or BUTTER. 

BOILED ICING:

• In a medium saucepan add milk, sugar and flour, start to boil on a medium heat stirring continuously. 
• After liquid starts to boil slowly and thicken, this can take around 5 minutes, remove from heat and stir in vanilla to mixture.
• Put all sugar paste mixture into a bowl or jar and bring to room temperature, then put in the fridge to cool. This can take 1 hour or more for the sugar paste to cool totally.
• In a medium mixing bowl with a blender, add butter and slowly scoop the sugar paste mixture into the bowl with your butter and blend on high speed, until all combined and light and fluffy.
• Add corn syrup continue mixing until combined and put the bowl of boiled icing in the fridge until ready to use it.

Bonita’s Tips:

1. Having the sugar paste cold is important, this will help make the icing creamy and fluffy.

2. Using butter is good but you can replace with margarine.

3. If longer storage you can put the leftover boiled icing in a mason jar with lid up to a week.

RHUBARB SUMMER DRINK:

In a saucepan add rhubarb, wild plums or berries, sugar and water, then bring to a boil.

When mixture is completely boiled, strain through a strainer. 

While liquid is hot pour some in mason jars for later use and after it comes to room temperature store in fridge for a week or more.

To make a fresh jug or rhubarb summer drink you will in about one jar or 1/2 cup of the simple syrup ( rhubarb juice ) and pour will cold in jug of ice.

Add 2 cups of cold water and stir with spoon or stick of rhubarb. 

Serve in a glass of ice and top with soda water or sparkling water and extra berries or rhubarb. Enjoy