White Mulberry + Rhubarb Muffins

Dried white mulberries are pretty unusual...subtly sweet, they pair well with tart rhubarb.Makes 6 muffins:Ingredients:4 tablespoons raw or organic unsalted butter, melted and cooled1 organic large egg1/4 cup raw or organic milk1 cup organic unbleached all-purpose flour1/2 cup organic sugar1 teaspoon baking powderPinch of rose salt1/2 cup organic dried white mulberries, reconstituted (see below)1 stalk rhubarb, chopped1 tablespoon organic brown sugar1 tablespoon filtered water + 1 cup filtered water, hotPlace rhubarb, brown sugar, and 1 tablespoon filtered water in a saucepan over medium heat. Cook until rhubarb is tender and caramelized. Let cool.Boil about 1 cup filtered water. Place dried white mulberries in a bowl with hot water and let sit for 5 minutes. Strain.Preheat oven to 375 degrees and line a 6-cup muffin tin with paper liners.Whisk butter, egg, and milk in a small bowl. In a large bowl, whisk flour, sugar (reserve about 1/2 teaspoon to sprinkle on top of muffins), baking powder, and salt. Stir the wet ingredients with the dry ingredients and gently fold in the caramelized rhubarb and mulberries. Divide among the muffin cups. Sprinkle with reserved sugar. Bake for about 25 minutes. Serve immediately.Recipe/Styling/Photo by Cassie Winslow