um, apparently we’re 5 days into july?!? not sure how that happened. i could have sworn june *just* started. i guess this is what happens when you go camping for a week, then have a big birthday party plus two weddings all in the same month (and all out of town).
perhaps not surprisingly, as we got towards the end of the month, with one out of town trip left to go, having just returned from a trip, i went on strike and refused to go grocery shopping. it just seemed so pointless to go buy more food when our cabinets and refrigerator were still relatively stocked and we were going to be leaving in a few days, you know?
clearly, we survived my little strike. and it forced me to get creative and use ingredients that had been very patiently waiting for me to get to them but weren’t going to wait around forever.
at the top of that list was the second half of the rhubarb that i had leftover after making rhubarb cornmeal scones a few weeks ago. as it turns out, rhubarb is quite content to live in the fridge as long as you trim the ends from one side and stand it up in a jar with about an inch of water.
even the most patient vegetables have limits, though, so i wanted to make something sweet that we could bring on our last out of town trip that would also use up the rhubarb. enter… rhubarb coffee cake muffins! thanks to the vegetarian flavor bible, i knew cinnamon paired well with rhubarb and i figured muffins would be nice and portable, unlike a more traditional coffee cake.
i was pleased with how the muffins turned out and, perhaps more importantly, i had the chance to share the muffins with some friends/taste testers over the weekend and they were enthusiastic about them as well so… here you go! i dare say they are worth a trip to the market if you don’t have any rhubarb lurking in the back of your fridge, waiting patiently for its turn to be baked into something tasty.