Recipe of the Week

From SCCC's Kitchen

Grandma’s Rhubarb Muffins with Orange Sauce

2 cups all purpose flour

4 tsp. baking powder
¾ tsp. salt
4 tbls. shortening

2 cups diced rhubarb

¾ cup mint

 

Preheat oven to 425° and mix dry ingredients together. Cut in shortening. Stir in the diced rhubarb. Add the milk and egg. Blend together just until moistened. Place muffin batter in prepared muffin tins. Bake for about 20 min for regular size muffins and 25 min. for large muffins or until done. (Batter makes about 1 doz. regular or 8 large size). Cool slightly and serve with warm orange sauce.


Orange Sauce

1 cup sugar

2 ½ tbls. cornstarch
1 ½ cups water

¼ tsp.salt

1 orange zested and juiced

2 tbls. of butter

Mix all ingredients together except for the zest, juice and butter and cook on medium heat until the mixture is clear and thickens.  Remove from heat and add the zest, juice and butter. Stir until the butter is melted. Serve warm. This can be made ahead of time and reheated when serving.

 

Recipe by Darlene Sagatis
School of Hotel, Culinary Arts and Tourism Schenectady County Community College

See all our past From SCCC's Kitchen recipes in our archive.