Whilst flipping through my cookbook Seasonal Secrets I realized that there are rhubarb recipes at both the ends of the book. I make no apologies though as I love rhubarb. I started writing the book last Spring and finished it in the Winter. Is rhubarb a Spring or Winter fruit? For that matter, it’s not a fruit at all. It’s a vegetable, but as it is used mostly in desserts it feels like it is a fruit.
When I see it for sale in the shops it seems to me that it heralds the coming of Spring. But in fact it is still Winter as I write, I am just longing for Spring. Whilst I am stuck indoors I’m going to do some easy baking. It’s crazy, there is a new craze for baking, largely thanks to TV programmes and queen of cakes Mary Berry. The pleasure of serving home made , rather than shop bought is easier than you think.
To get baking, have the staples, flour, sugar and eggs in the cupboard at all times and some butter in the fridge and away you go. For me having reusable silicone baking paper and a mini ice-cream scoop for dolloping out the biscuit dough makes biscuit making quick and easy. Two sandwich tins with removable bases will turn out the perfect Victoria sandwich every time, yes my signature cake ! And if you have a muffin tin, try these.
Rhubarb Muffins makes 12
225 g (8 oz) plain Four
2 tsp baking powder
100 g (4 oz) caster sugar
150 g (5 oz) rhubarb
100 ml (4 fl oz) vegetable oil
75 ml (3 fl oz) milk
75 ml (3 fl oz) natural yoghurt
Stir together the flour, baking powder and sugar together in a bowl. Wash and finely slice the rhubarb stalks and stir into the flour.
Measure the oil, milk and yoghurt into a jug. Whisk in the egg.
Pour the wet ingredients into the dry and stir together. Spoon into paper lined muffin tins.
Bake at 180ºC (350ºF, gas 4) and bake for 20-25 minutes.