2 stalks rhubarb, thinly sliced
2 cups sliced strawberries
Juice of 1 lemon
1/3 cup palm sugar or maple syrup
2 tablespoons cornstarch
1 3/4 cups whole wheat pastry flour
1/2 cup palm sugar or sugar of choice
l teaspoon baking powder
1/2 teaspoon salt
2/3 cup low-fat milk
¼ cup neutral tasting vegetable oil
1 teaspoon grated lemon zest
Combine rhubarb, strawberries and lemon in a saucepan and cook on medium heat for 5 minutes, stirring occasionally. Add palm sugar and cornstarch to fruit mixture, bring to slight boil and cook for 2 minutes until sauce thickens; set aside.
Preheat oven to 350 degrees. In a large bowl, mix together flour, palm sugar, baking powder and salt. In another bowl, lightly beat the eggs. Add milk, oil and lemon zest.
Pour wet ingredients into flour mixture, stirring just until no more dry flour is present. Add 1 heaping tablespoon of the batter into 10 greased muffin cups. (There does not seem to be enough batter to fill all 12 cups). Add a teaspoon (avoid the urge to add more as it will burst out the sides during baking) of rhubarb compote on top of the batter in each cup. Spoon the remaining batter over the compote. Cook for about 22 minutes, or until golden brown.