Last summer I was growing a whole host of different veggies in my garden, but in the end I never got much of anything. Unless 3 cherry tomatoes counts as a glut.
Towards the middle of last summer my Mum brought me up a rhubarb plant, by this point I had very low expectations of anything in my garden.
However I planted it, not really believing that it would last the winter. (With new rhubarbs you are meant to leave them a year to bed in before picking).
Surprisingly not only did it survive but it’s doing amazingly well!
With my homegrown rhubarb I knew I wanted to something a bit different – not something I could buy in the shops like a pie or crumble and something so good I would have to blog about it.
It’s been a while since I have made the staple of this blog – the muffin – so the decision was easy.
I also have plans for Rhubarb Vodka and Rhubarb Ice Cream.
I used my staple muffin recipe, mixing in rhubarb strips just before baking. Macerating them means that they go soft and jammy inside the muffin.
~ makes around 6 large muffins
- 75g of Coconut Oil or 100g Butter
- 140g Castor sugar
- 1 large egg
- 1 tsp Baking Powder
- 280g Wholemeal flour
- 120ml Semi-skimmed Milk
- 3 stalks of rhubarb, sliced on the diagonal
A couple of hours before baking slice rhubarb on the diagonal and add to a bowl with 2 large tablespoons of brown sugar. Leave to macerate.
Heat oven to 210′c, grease a muffin tray or use muffin cases. In a bowl, beat coconut oil or butter into castor sugar until pale and fluffy. Then add your egg and continue to beat.
Add baking powder to the plain flour and fold into the butter mixture. Mix in the rhubarb. Spoon mix into muffin tin.
Bake for 25 – 30 minutes , or until golden brown and a toothpick inserted into the center comes out clean. Allow to cool before removing from the tray.
Great with a cup of tea (or coffee).