5-6stalksrhubarb, trimmed to 1/2 inch pieces, leaves discarded
1poundStrawberries, trimmed
1/2cupmaple syrup
2vanilla beans
1/4cupwater
Strawberry Buttercream Spread
4ozcream cheese, softened
2tbspbutter, softened
2tbspmaple syrup
1/2cupstrawberry jam
Instructions
For Strawberry Rhubarb Compote: Trim 5-6 stalks of rhubarb into 1/2 inch pieces, discarding the leaves if the are still attached. Add pieces to a large pot. Hull the strawberries and add them to the same pot. Add water, maple syrup and vanilla beans, splittng the beans and scraping the seeds into the fruit. Drop the bean pods into the pot too but remember to remove them before baking. Simmer on low until the fruit breaks down. Use a potato masher to crush the fruit as it softens. When the mixture is the texture of applesauce, remove it from the heat and let it cool. I do not include the time to make the compote in this recipe because I NEVER make just this amount. Adjust your ingredients based on the amount of rhubarb and strawberries you have and freeze 1 1/2 cup portions for future baking.
Preheat oven to 400 degrees. Use coconut oil or butter to oil muffin pans. (Don't forget to adjust the cooking time if using mini or jumbo muffin pans.)
Whisk together flour, salt, baking powder, and coconut sugar in one bowl. Whisk eggs, milk, coconut oil, and strawberry rhubarb compote in a second bowl until uniform. Add wet ingredients to dry ingredients and mix just until combined.
Spoon muffin mix into muffin pan until cups are 2/3 full. Bake for 20-22 minutes, until tops are golden and a toothpick inserted into the center comes out clean. Enjoy!!
For Strawberry Buttercream Spread: While muffins are cooking, with a stand mixer or electric beater, whisk cream cheese, butter, maple syrup and strawberry jam until combined and uniform. (I prefer jam with minimal ingredients and sweetened with honey.) If you are using the spread like frosting, wait until the muffins are completely cooled before frosting. If you are using it like butter, just serve it alongside the muffins and let everyone spread their own!