When I was growing up my mother always insisted that we learn how to plant fruits and vegetables. We learned how to choose which vegetables would be sustainable and which fruit would grow during which season. Strawberries, raspberries and rhubarb became some of my favorite fruit to pick. Strawberries and raspberries were so fresh and yummy you could eat them right off the vine. Rhubarb was more time consuming but a rhubarb pie really made it worthwhile. Now, rhubarb can be a little harder to find if you don’t have your own backyard garden to grow it in. But, never fear farmers markets and fresh product sections have rhubarb in their fruit cooler! Spring and summer is a great time to step outside the box and start experimenting with fruits and vegetables. Skip the heavy chocolate cupcakes this summer and opt for a healthier fruity alternative.
We found plenty of ways to incorporate fresh rhubarb into cupcakes. You’ll have an easier time convincing your kids to try new things if you put them in a dessert. Wash, chop and puree rhubarb for jams, jellies and ice creams. There are plenty of ways to bake with rhubarb and other fruits. Raspberry rhubarb and apple rhubarb are some of our favorite combinations. What smart ways do you have to incorporate new fruits and vegetables into your children’s diets? And be sure to tell us what you think about rhubarb and rhubarb cupcakes on our Facebook page. These cupcakes would be great for a light healthy brunch. If you’re planning a Mother’s Day get-together, surprise her with a home cooked brunch of coffee cake, rhubarb cupcakes and fresh ice tea. How about a few spring cupcake wrappers in flower or butterfly cupcake designs? What desserts do you plan on baking for Mother’s Day?