Strawberry Rhubarb Cupcakes

Ingredients

1 cup Diced Rhubarb

1⁄8 cup Brown Sugar

1⁄2 cup Water

1 cup Diced Strawberries

1⁄4 cup Local Honey

1⁄4 cup Brown Sugar

2 Packets of Stevia (optional -- or sub addtl brown sugar)

1 Egg

1⁄2 cup Chobani Strawberry Greek Yogurt

2 cups Flour

2 teaspoons Baking Powder

1 teaspoon Baking Soda

1 package Buttercream Frosting (I used Pillsbury)

2 Strawberries (for adorning the tops)

Instructions

Simmer 1 cup diced rhubarb with 1/8 cup brown sugar and 1/2 cup water for 7 minutes.

Preheat oven to 350 degrees.

In a medium bowl, mix all wet ingredients together (simmered rhubarb including the water it simmered in, plus ingredients strawberries through greek yogurt)

In a separate large bowl, mix the dry ingredients together: flour, baking powder & soda.

Stir the wet and dry ingredients together.

Use non-stick stray and/or paper baking cups.

Bake in a muffin tin for 25 minutes, or until lightly browned. (makes 12 large muffins)

Top with buttercream frosting & strawberry slices.