Seeds, Seeds, Seeds!

At this time of year, my brain starts whirring with ideas for the year's garden. I gather my seed catalogs, Seed Savers Exchange and Territorial Seed Company winning favorites for this year, along with my boxes of leftover seeds from last year. I carefully catalog what I have and then I get to shop for new fun things that I might be missing. I cannot wait to try some rhubarb plants this year. I know they don't do very well in the hot south, and that my space in the garden is so limited, but I just can't resist the idea of having that gorgeous fruit in my very own yard! I'm also so excited to grow some fava beans this year. From the moment I watched Jamie Oliver crush raw favas, fresh from his garden, on Jamie at Home, I've longed to repeat the experience. So, now that I have placed the orders for the new stuff, the fun begins...I have to figure out where to squeeze everything in! I find a glass of wine helps!

Strawberry-Rhubarb Cupcakes with Lime Curd Filling

So, this is the culmination of my Strawberry-Rhubarb-Lime kick. As you might have read in my Lime Curd post, I made some of Martha Stewart's delicious Meyer Lemon Cupcakes for my cousin's wedding shower. I loved that surprise of the lemon curd on the inside, so for a summery and slightly different take, the rhubarb goes into the cake batter and icing, with the tart lime curd hidden in the center. It's perfect for a summer party!

Strawberry-Rhubarb Cupcakes with Lime Curd Filling

Ingredients:

1/2 Cup (1 stick) Unsalted Butter
1 Cup Sugar
1 Teaspoons Vanilla Extract
3 Large Eggs, Separated
1 Cup All-Purpose Flour
1/2 Cup Cake Flour (not self-rising)
1 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/2 Cup Greek Yogurt or Sour Cream
1/2 Cup of Strawberry-Rhubarb Compote
1 Cup of Lime Curd 
Strawberry-Rhubarb Buttercream Icing (See Recipe Below)

Directions:

Preheat oven to 350 degrees. Place cupcake liners in muffin tin, this recipe will make approximately 12 cupcakes. Cream butter and sugar together in a mixer until light and fluffy. Pour in your vanilla, then add egg yolks, one at a time until they are incorporated. Sift together both flours, baking powder, and salt into a separate bowl and slowly add these dry ingredients into your mixer while it's on low. Once the flour has just been incorporated, add in your Greek yogurt. Finally, add in the Strawberry-Rhubarb Compote. Transfer this mixture to another large bowl and clean your mixing bowl, then dump in the egg whites. Mix your egg whites on high until stiff peaks form. Carefully fold the egg whites into your batter bowl, one-third of the egg whites at a time. Fill the muffin cups halfway and place in the oven to bake until golden and a toothpick comes out clean. (Approximately 20 minutes.)  When the cupcakes have completely cooled, scoop out some of the center and spoon in a dollop of lime curd. Pipe your Strawberry-Rhubarb Buttercream on top. You can decorate with a strawberry or a bit of lime to hint at the hidden fruit.







Strawberry-Rhubarb Buttercream Icing

Ingredients:

1 Cup (2 sticks) Unsalted Butter, Room Temperature, Cut into Small Pieces
1-3/4 Cups Confectioners' Sugar, Sifted
Pinch of salt
1 Teaspoon Pure Vanilla Extract
1/8 Cup Milk
1/2 Cup of Strawberry Rhubarb Compote

Directions:

In your mixer, beat your butter until creamy and then slowly add the confectioners' sugar and pinch of salt. Add the vanilla, then slowly add the milk, then the Strawberry-Rhubarb Compote, and mix until smooth. Place into a piping back or resealable sandwich bag with the corner cut off and decorate away!

Strawberry-Rhubarb Compote

I LOVE rhubarb! Just a few years ago, rhubarb was introduced to me via an amazing pie with strawberries and huckleberries in Montana. A convert was born! Rhubarb is not a vegetable I grew up with and I am still amazed that something so celery-like can produce such a delicious, tart flavor.

I made this dish a few weeks ago to include in a cupcake recipe, but I've since been enjoying this sweet, summer compote on all kinds of goodies. It's wonderful over ice cream, biscuits, toast and even great on pound cake!  

Strawberry-Rhubarb Compote

Ingredients:

6 Stalks of Rhubarb, Chopped into 1/4 inch pieces

1 Pint of Strawberries, Roughly Chopped

1/2 Cup of Sugar

1/2 Cup of Water

Cooking:

In a saucepan, combine all your ingredients and bring to medium heat. Stirring occasionally, cook the fruit down until the fibers are soft and it's a preserve-like consistency. Enjoy!