I love rhubarb and the allotment has two large rhubarb plants, so I’m getting my fix. Someone mentioned rhubarb muffins and I found this recipe. Which I changed to accommodate my needs and foodie desires.They are moist but sturdy muffins that freeze well and give a good ginger kick. I love ginger but if you don’t I would suggest either halving the amount that I use or using cinnamon instead.

What

175g caster sugar

320g rhubarb

2 tbsp sunflower oil

1 egg

1 tsp vanilla extract

125ml plain yoghurt

200g plain flour

1 tsp baking powder

1 tsp bicarbonate of soda

For the crumble topping

50g light brown sugar

50g plain flour

25g porridge oats

2 tsp ground ginger

50g butter

How

1. Heat oven to 220C/200C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and rhubarb together in a large bowl and leave for a bit.
2. Make the crumble topping. Rub or process the flour and butter together until it’s crumbly, then add the sugar, oats and ginger.
3. Add the oil, egg, vanilla and yoghurt to the rhubarb (don’t eat all the sugar covered rhubarb yes it is delicious but it’s for the muffins!) and mix together.
4. Add the flour, baking powder and bicarbonate of soda and mix well.
5. Spoon into the cases, then add each one with a thick layer of the crumble mixture, remember the muffins will get bigger so use all of the crumble mix. Bake for 15-18 mins until golden and the centre of a muffin comes out clean when poked.