Rhubarb. It’s loaded with vitamins, aids weight loss, improves digestion and skin health, prevents Alzheimer’s, boosts metabolism and … this is the season for it! Paired with a natural sweetener such as strawberries, rhubarb offers a perfect combination of sweet and tart. Here's a delicious rhubarb strawberry blossom recipe from our friends at Swedish Crown Bakery

Ingredients
Vanilla filling:
2 tsp vanilla sugar
4 oz butter (8 tbsp), room temp
3.5 oz sugar (1/2 cup)

ADVERTISEMENT

Rhubarb filling:
1-1/2 pounds rhubarb stalks chopped
1 pound strawberries cut in quarters
1-1/2 cups sugar
2 tbsp cardamom (optional)

Dough:
9 oz milk (1 cup + 1/8 cup)
20 oz flour (4-1/2 cups flour)
1/2 package fresh Red Star yeast 
3.5 oz sugar (6 tbsp)
3.5 oz butter (7 tbsp), room temp
1 tsp sea salt

Glaze:
2 cups powdered sugar
2 tbsp water
1 tbsp lemon juice
2 tbsp strawberry jam for color

Directions
Vanilla filling: Make a smooth mix of all the ingredients and set aside.
Rhubarb filling: Put chopped rhubarb, strawberries and sugar in a glass or stainless steel bowl, stir and allow to sit until the sugar is dissolved and there is lots of juice.
Move to a stainless steel pot (other pots such as cast iron, enamel, copper, or aluminum will react with the ingredients and discolor the jam) over medium high heat and bring to a boil, stirring occasionally.
Reduce heat to medium low and continue to cook, stirring occasionally, until the mixture thickens and the rhubarb mix has broken down, about 30 minutes. Let cool, and transfer into jars.
Dough: Mix all the ingredients except butter in a mixer. Use a dough hook on speed 2 for 15 minutes. Add the butter and mix for another 10 minutes on the same speed. If the dough is too loose, slowly add, spoon by spoon, more flour. Be careful not to add too much or the dough will get hard. If it does, use the reverse technique and slowly add extra milk spoon by spoon. The goal is a nice shiny dough that bounces and doesn’t stick to the sides of the bowl.
When the dough is ready, cover the bowl and let it rest and double for 60 minutes in a warm place (too hot or too cold will not allow it to rise fast enough).
Glaze: Mix ingredients together, if needed add more water.

Line a muffin pan with paper cups (if your pan is for large muffins, this yields about 12 blossoms; average size muffin pans will yield 20-24 blossoms).
Roll the dough with a rolling pin on a non-sticky surface. If dough is sticking to the table, butter or spray some oil on the surface. Roll into a rectangular shape until dough is about 1/2-inch thick. 
It is important the dough is the correct size to fill the muffin hole. If using the average pan, dough needs to be a longer rectangle and the thickness about 1/4-inch; if using a pan for large muffins, the rectangle needs to be smaller and the dough thicker at about 1/2-inch.
With a spatula evenly spread vanilla butter filling. Then spread the jam filling evenly. Roll dough like a cinnamon roll (not too tight or the filling will ooze and not too loose or it will not hold its shape). Cut the roll into pieces, making sure not to press too hard when cutting and put the cut pieces into the muffin pans.
Cover the pans with a clean kitchen towel and let rest in a warm place for an hour or until doubled in size. This step is crucial for the dough to turn out well.
When doubled in size, bake at 400°F for 10-12 minutes or until a deep golden brown to ensure the middle bakes properly.
Take the muffins out of the oven and brush with glaze when piping hot.
Let it cool and enjoy with a cup of coffee or glass of milk.
Enjoy!

Eva Sabet

Swedish Crown Bakery, Anoka, MN
www.swedishcrownbakery.com

More about the bakery: A Swedish Crown along the Mississippi