This recipe taken from Times Online and contributed by David Hall turned out to be a disaster. I ended up with gluggy, sticky muffins and was extremely disappointed since it was the first time I was eating/ cooking rhubarb and was much looking forward to it. Oh well, there's always next time right?
Makes 6 large muffins
Ingredients: 2 large or 4 small sticks of rhubarb, washed and cut into chunks, 100ml runny honey, 120g plain flour, 100g wholemeal flour, 50g rolled oats, 1 tsp bicarbonate of soda, 2 root gingers, roughly chopped, 2 tbsp of the ginger syrup, 200ml natural yoghurt, 1 egg, 50g butter, melted, 50ml runny honey
Method: Put the chopped rhubarb, the honey and a little water into a pan. Bring to the boil then simmer for 10-15 minutes until it turns soft.
Mix with a fork and put aside to cool down. Pre-heat the oven to 180C/GM4. In a large bowl, sieve in the flours and bicarb, retaining any wheat that is left in the sieve for decorating the muffins. Stir in the oats and root ginger. Mix together the yoghurt, egg, melted butter, ginger syrup and honey then pour onto the flour and oat mixture. Combine thoroughly with a metal spoon. If it looks dry, mix in a little milk until the mixture falls easily from the spoon.
Grease a muffin tray with a little oil or butter. Cut out 6 squares of baking paper and push them into the muffin tray holes. Pour in the muffin mixture equally then sprinkle with the left over wheat. Bake on the middle shelf for 30-40 minutes until risen and golden brown. Eat slightly warm.
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