Rhubarb is commonly regarded to be this piercing fluorescent stick that we implant into crumbles and pies. Wrong, nay, it can be utilized in an array of dishes. Its sharp sour tang is what unites it so agreeably with rich, fatty meats and fishes, in particular pork and mackerel.
Nevertheless, possessing a sweet tooth I decided it was only fitting to create something for the sugar department, but entailing a bit more excitement than your customary rhubarb desserts. Rhubarb is also a loving partner to stem ginger and white chocolate, and so this how these muffins came about. Feel free to add more stem ginger if you love its intensity or even use ground ginger instead if you are budgeting, and to turn into a dessert serve with custard.
Makes 12
300g rhubarb, roughly chopped into 3cm pieces
150g white chocolate, roughly chopped
100g stem ginger, chopped
2 tbsp. of syrup, from the stem ginger jar
100g plus 3 tbsp., golden caster sugar
300g self-raising flour
1 tsp. bicarbonate of soda
2 eggs, beaten
200ml milk
100g butter, melted
Demerara sugar, to decorate
1. Heat the oven to 200°C/180°C fan/Gas Mark 6. Line a 12-hole muffin tray with paper cases.
2. Mix the rhubarb with the 3 tbsp. of golden caster sugar in a small baking tin and cook for approximately 5 minutes, until just tender but not mushy. Leave to cool.
3. Sieve the self-raising flour and bicarbonate of soda into a large mixing bowl. Mix in the milk, eggs, butter, stem ginger syrup, chopped stem ginger, white chocolate and remaining sugar. Then gently fold in the rhubarb including its juices.1.
4. Divide the mixture between the muffin cases. Sprinkle the tops with the demerara sugar. Bake for 15-20 minutes until risen and golden. Leave to cool for 5 minutes in the tin and then transfer the muffins to a wire rack to cool.
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