Some good recipes.
Double Rhubarb Bran Muffins
Source: Adapted from Bob's Red Mill's Moist Molasses Bran Muffins (hacked by yours truly).
Servings: Makes a dozen muffins
Prep Time: 30 minutesCook Time: 45 minutes
The Rhubarb Sauce
The Rhubarb "Jam"
For the Rhubarb Sauce -
In a small saucepan over medium heat, bring diced rhubarb, water, cinnamon and sugar to a simmer. Continue for 7-10 minutes stirring occasionally until sauce thickens slightly and rhubarb begins to break down. Kill the heat and let cool before using in the muffins.
For the Rhubarb Jam -
Bring diced rhubarb and 8 oz water just before a boil; the rhubarb will have just begun to lose its color. Drain and reserve 1 fl oz (2 Tbsps) of the rhubarb water. Back into the saucepan over medium heat, add the reserved ounce of rhubarb water, 6 oz sugar and the blanched rhubarb. Bring to boil. Once boiling, reduce to medium-low and cook until mostly reduced (about 20 minutes), stirring just enough to make sure nothing sticks to the bottom of the pot (if you're sticking/burning it's too hot). Again, let cool to room temperature before using.
To Make the Muffins -
Preheat oven to 400°F. In a bowl, whisk together wheat bran, flour, salt, baking soda and baking powder to combine. In the stand mixer on medium, combine rhubarb sauce, rhubarb jam, eggs, oil, and buttermilk. Mix until integrated (about 3 minutes). Stir in dry ingredients until moistened. Spoon into a muffin pan lined with paper muffin cups (or grease the pan), sprinkle with the demerara and bake for 15-20 minutes until a toothpick comes out clean.
Notes: Cooking times assume that you're preparing both of your rhubarb items at the same time. You do have more than one burner on your stove, don't you?