This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.
The appearance of rhubarb and strawberries in the garden or at farmers’ markets means it’s canning season again. Make this strawberry-rhubarb jam for special breakfasts or to give away.
Slices of strawberry and rhubarb are topped with a buttery, brown sugar and oat crumble then baked until golden brown and crunchy.