For those of you who follow me on Twitter or are fans of my Facebook page, you’ll know that of late, I’ve been on a slight rhubarb cooking bender. My mum has been growing some gorgeous organic Timperley rhubarb in her garden and its never ending!
My shout out for rhubarb recipes last week was very successful. I had to choose just a couple of recipes and this one is based on a Rhubarb Crumble Muffin recipe from Gourmet Mum. I changed it slightly and added strawberries but the inspiration was perfect! Do check out her blog, it’s full of lovely photography and recipes.
Ingredients, makes 12:
- 375g Self Raising Flour
- 125g Soft Brown Sugar
- 100g unsalted butter, melted and cooled
- 250ml semi-skimmed milk
- 1 egg, lightly beaten
- 200g rhubarb, sliced lengthways and chopped into small chunks
- 50-100g strawberries – topped and quartered
- 50g Caster Sugar
- 2 tbsp water
For the crumble topping:
- 50g Plain Flour
- 25g Porridge Oats
- 50g cold unsalted butter, diced
- 50g Demerara Sugar
Method:
- Preheat the oven to 200 degrees/ Gas mark 6
- Line a 12 hole muffin tin with paper cases
Using only the muffin ingredients at first (ignore the crumble topping until later)
- Sift the flour into a bowl
- Add the soft brown sugar
- Whisk the egg, milk and butter together
- In a bowl, mix the rhubarb, caster sugar and water together
- Drop in the quartered strawberry pieces – a rough science weight wise! See what looks like enough!
Now using the Crumble topping ingredients:
- Mix together the porridge oats, flour and butter and rub between your fingers until the mixture resembles rough breadcrumbs.
- Add the sugar and lightly mix.
Back to the muffins…
- Add the egg and rhubarb mixtures to the flour and fold it all together. It’s supposed to be lumpy so don’t over mix!
- Divide the muffin mixture equally into the 12 cases – make sure that each one contains at least 2 pieces of rhubarb and strawberry.
- Top them all with crumble mixture, be generous and don’t worry about being neat. Press it down gently.
- Bake for approx 20 minutes.
- Leave them to cool for 5 minutes before turning out onto a wire rack to cool.
I’ve entered this into the Simple and in Season feature on the Fabilicious Food blog!