Rhubarb is such a versatile plant to have in the garden, particularly during lockdown. These Rhubarb & Ginger Muffins are great for dropping off as a surprise treat for your neighbours. I love the flavour combination of rhubarb and ginger (but then I like just about anything with ginger!). The recipe is quick and easy to make, and the muffins freeze well too.
Rhubarb & Ginger Muffins
Rhubarb is technically a vegetable as you use the plant stalks (the leaves are poisonous) but it is mostly used like a fruit. It is hardy and easy to grow. Mine has been doing a little too well recently so I have moved it to not such a prime position in order to slow it down a bit. This recipe is a great way to use all the skinnier stalks as you will be chopping them up finely anyway.
170 g rhubarbCrystallised ginger (12 pieces for top of muffins)
1 cup sugar
1 cup sugar
1/2 cup neutral oil (canola or light olive oil)
1/2 cup milk
1 egg
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground ginger
Finely chop the rhubarb.
Blitz the sugar, oil, milk and egg in a blender until well mixed and the sugar has dissolved.
Sift the flour, baking soda and ginger into a large bowl. Mix in the rhubarb pieces.
Add the liquid ingredients to the bowl and mix gently until just combined.
Spoon into a muffin tin (I like to use paper muffin cases). Top each with a piece of crystallised ginger.
Bake for about 20 minutes at 200C until the tops are firm and light brown.
Leave to cool for a few minutes in the tin and then place on a rack to cool.
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- Chop rhubarb
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- Blend eggs, oil, milk & sugar
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- Until sugar is dissolved
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- Mix dry ingredients in a bow
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- Stir in wet ingredients
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- Spoon into muffin tins and top with ginger
Will this work with gluten free flour?
I haven’t tried it but I don’t see why it shouldn’t. You may need to adjust the moisture depending on your flour.
I’d love to hear how you get on – I’m gradually adjusting my recipes to be gluten free.