Happy Monday

I hope you had a relaxing, recharging weekend.  I had no real agenda and had fun playing with the new puppy, reading magazines and testing recipes.  I did a little weeding in the garden and will be enjoying freshly picked arugula by the end of the week.

I read the new Sweet Paul Magazine online and found this recipe for a Rhubarb Strussel Cupcake.  More like a muffin than a cupcake, these little treats are delicious.  I had just enough rhubarb left from another use so I whipped up these confections.  The rhubarb is roasted to make it sweet and mellow.  

Rather than incorporated into the batter, the rhubarb tops the batter and then capped with a strussel of flour/butter/sugar and some slivered almonds.

Rather than cake-like, these "muffins" have a dense, somewhat rustic crumb.  The rhubarb adds just a touch of sweet/tart and the strussel further adds a pleasant sweetness enhanced by the toasted almonds.  If you make these, and I hope you do, increase the amount of rhubarb you prepare.  I ran out of rhubarb and substituted candied orange peel for the remaining three muffins.  

Be sure to check out Sweet Paul for lots of great recipes and summer ideas.  

Have a great week