Step 1

Make the compote first: combine the rhubarb, gelatin mix, and water in a small saucepan. Bring this mixture to a boil then reduce heat and simmer for 5 minutes. Pour the cooked mixture into a separate container to cool completely. (Your best bet is to place in the refrigerator or freezer for a short time as you complete the next steps.)

Step 2

In a large mixing bowl, combine 1½ cups flour, ¼ cup sugar, salt, and baking soda.

Step 3

Combine the egg, yogurt, milk, and oil in a separate bowl.

Step 4

Stir the wet ingredients from step 3 into the dry ingredients, just until wet. Be careful not to over-stir, or your muffins will become very dense and flat.

Step 5

Scoop the mix into a lightly greased muffin pan, filling each cup about ¾ full.

Step 6

Add the strawberry rhubarb compote to the center of each muffin. I used a teaspoon and lightly pressed down creating a bowl in the center of the batter as I dumped it in each.

Step 7

To make the crumble, combine ¼ cup sugar and ⅛ cup flour in a bowl. Cut in the cold butter.

Step 8

Bake for 20-22 minutes at 350 degrees until a toothpick inserted into the muffin itself (not the compote) comes out clean.

Step 9

Let cool at least 5 minutes before removing from the pan.