I still haven’t worked out who I want to be or what I want to do when I grow up, so on this blog please join me while I try and work it out while keeping child-like creativity alive!  Find home and fashion inspiration; travel and days out; photography, writing and more. Have fun looking around 🙂

 

00

What to do with your leftover rhubarb

Rhubarb is virtually indestructible and is about the only fruit or vegetable I can rely on in the garden! My rhubarb was inherited from previous owners of our old house and moved with us to this one, so is at least seventeen years old. It just keeps on and on growing from March until the first hard frost. If you’re the same and still have some left and are bored of rhubarb crumble and thinking, What shall I do with my rhubarb? then here’s a couple of suggestions: Rhubarb streusels and rhubarb muffins. Both these recipes have been adapted from magazines, and you’ll need plenty of paper cupcake cases. The streusels especially, are a hit in the family…..

Rhubarb

Rhubarb

rhubarb-7

Streusels ingredients:

200g self-raising flour
110g ground almonds
110g caster sugar
half tsp ground cinnamon
225g butter
About 4 stalks of rhubarb, chopped and pre-cooked with a little water in a saucepan.
1 heaped tbs oats
Icing sugar for dusting

  1. Pre-heat the over to 190C / Gas mark 5.
  2. Put the flour, ground almonds, sugar, cinnamon and butter into a food mixing bowl. Use a food mixer to reduce the mixture to crumbs. This only takes a few seconds, so watch it!
  3. You’ll use three quarters for the base of about 16 paper cupcake cases – about a tablespoon for each one. The mixture sticks to spoons, so I used my thumb to press it down!
  4. Spoon the pre-cooked rhubarb into the cases – about a tablespoon for each one.
  5. Add a heaped tablespoon of oats to the remaining mixture and stir it in.
  6. Sprinkle the crumbs/lumps of the mixture on top of the rhubarb.
  7. Bake in the oven for about 35 minutes or until the top is golden and crisp.
  8. Serve with a sprinkle of icing sugar.

rhubarb-1

Verdict: Delicious! Even those in the family who don’t like rhubarb liked these! Even teenagers at my daughter’s party liked them. Even my 4 year-old nephew liked them. Success!

The rhubarb muffin recipe is a bit weird! I altered it slightly by replacing plain flour and baking powder with self-raising flour, (I always do this) and I didn’t bother with infusing a vanilla pod in milk and all that nonsense. In fact, when I was half way through, I realised that the instructions were rather useless and would be impossible to follow if I was making them accurately! It’s from a very old Country Homes & Interiors issue that I’d torn it out of and kept, and apparently taken from a book called Rhubarb by Sandi Vitt and Michael Hickman, if you’d like to have a proper go!

by - [-]
Price: - -

I sometimes wonder if they make magazine instructions deliberately difficult to follow so you’re encouraged to buy the book. Anyway, this is my wildly adapted version:

(Weirdly, all the ingredients are measured in millilitres. So I had to use a pyrex measuring jug and hoped it was more-or-less level. When I do these again, I’ll weigh everything and come back and update this for you.)

310ml brown sugar. (I doubled everything as I had so much rhubarb and actually used half brown and half white sugar.)
125ml oil. (I used rape seed oil.)
1 egg
250ml milk (I just poured it in till the consistency felt right, so it was probably less than this.)
625ml self raising flour
About 3 stalks of rhubarb already chopped and cooked with a bit of water in a saucepan.

  1. Pre-heat the oven to 200C / Gas mark 6
  2. Cream together the sugar and oil in a food mixer and add the egg. (This felt a bit odd – using oil instead of butter, and not whisking the egg first, but it worked!)
  3. Stir in the flour.
  4. Keep stirring while you splash in the milk until you have an almost normal cake mixture-like consistency.
  5. Add a teaspoon of cinnamon to the rhubarb if you like the flavour, and stir it in.
  6. Fill paper muffin cases about three-quarters full of the muffin mixture – there should be enough for 12.
  7. Spoon the rhubarb on top – about tablespoon and a half each.
  8. Sprinkle half a pinch of sugar on top of each muffin.
  9. Turn the oven down slightly and bake for about 20 minutes until golden.

rhubarb-3

Verdict: Very nice! Definitely don’t use this recipe for normal muffins – the rhubarb was essential otherwise it would be far too dry and bland. Some of my muffins only had a tablespoon of rhubarb and could have done with more. If you only have cupcake-size paper cases, then only fill half way with the muffin mix or they will rise too much and spill outwards.

Rhubarb muffins

Rhubarb muffins

These are probably not as nice as the streusels, but as spoons aren’t needed to eat them, these are better (and cheaper without the ground almonds) for handing round at a picnic or for school lunch boxes. If you don’t have rhubarb in your garden, why not add them to your shop this week and give them a go?!

What is your favourite thing to cook with rhubarb?

Eating in, Food,
00no comment

Other posts you may like:

Review of the L’Oreal Voluminous Superstar Mascara
February 15, 2017
On holiday in America in 2015 I bought the L’Oreal Beauty Tubes mascara. This was amazing, but when I went back last year, I couldn’t find it again. Instead, L’Oreal had this mascara, called Voluminous Superstar. It is one of those mascaras with two ends – a white coat first to lengthen your lashes and then the actual mascara to go over the top. This was just what I was looking for as I’ve liked those kind ever since I bought the Maybelline XXL volume mascara. (See my review here from 2005)……
review of things are what you make of them by adam j. kurtz
A review of ‘Things are what you make of them’ – Life advice for Creatives by Adam J. Kurtz
March 21, 2018
Rain kindly bought this book for me for Mothers’ Day, and I’ve since managed to fit in the odd five minutes here and there to read it. That’s one good thing about Things Are What You Make Of Them – it doesn’t take long to read! Oh that makes me sound like I don’t like it, which isn’t true. It’s a book for the current generation who take their entertainment and information in snippets; in bite-size chunks of Instagram stories. There are even perforated edges so you can choose your favourite little pages of words of wisdom to put up on your copper magnet board next to the foiled print that says Eat Sleep Create….
How to host an afternoon tea party
October 18, 2016
Yes I know it’s not exactly the weather for this in the garden any more, but it can still be done inside! My daughter didn’t want to go out on the piss for her eighteenth birthday last month – partly because she’s the first of her friends to turn legal in pubs, so it wouldn’t be much fun getting drunk on her own – and partly because that’s not really her sort of thing anyway. For now at least! So it was her idea to have afternoon tea in the garden with a nod to an Alice in Wonderland theme….
What it’s like to be an Introvert
October 20, 2016
Move over anxiety; being an introvert is the new fashionable difficulty! I am of course, being slightly tongue-in-cheek, but I when I recently started getting into You Tube, I couldn’t believe how many people are giving their videos titles such as, ‘Coping with anxiety,’ and ‘My depression story.’ I couldn’t help but be a little cynical. Could this many people really be dealing with mental health issues, or has it just become a little fashionable? Then I considered two things…..

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.