Rhubarb, rhubarb...

My mum gave me a beautiful terracotta rhubarb forcer last summer-the stems that grow in the dark are so pink and delicate.


I found this lovely recipe for rhubarb, cinnamon and brown sugar muffins-nice served warm.


Makes 12 muffins
Ingredients:


300g rhubarb-chopped
3 tbsp golden caster sugar
300g plain four
1tsp baking powder
100g golden caster sugar
1tsp cinnamon
2 eggs
200ml milk
100g butter- melted
sugar to sprinkle


You will need a muffin tin and paper cases.


Preheat oven to 180c.


Bake the Rhubarb in the oven with 3tbsp of sugar for about 10 mins-then drain and cool.


Mix flour with baking powder then add the rest of the sugar. Beat the eggs, milk and butter.


Stir all the ingredients together and spoon into cases.


Sprinkle with more sugar and bake for 25-30 mins.


I've baked the discarded eggshells to place around the base of tender seedlings to keep those horrid slimy slugs away.