Got rhubarb? One bunch of the strange tall pink stalks will make these two great recipes.
Rhubarb is surprisingly easy to work with! I only first cooked with it recently, because it looks like it would be tough and hard. I didn’t have a clue how to use it. It turns out that it breaks down very easily. You only need 2 tablespoons of additional water to cook the jam, and the rhubarb can just go into the muffin batter raw – it will completely soften in the oven.
The chia seed jam is divine for breakfast on porridge oats. I first tried to make it replacing sugar with maple syrup… and it just didn’t taste right. I am all for cutting back, but will still use sugar if the quality of the recipe is compromised too much without it. In this jam, I have used coconut sugar, which is lower GI.
And the muffins have such a delicate crumb – they melt in your mouth! There is no flour in these muffins, only ground oats. Oats grind down easily to make oat flour. If you don’t have a high-speed blender, you could use a food processor or even a normal blender.
Rhubarb, oats and cinnamon: what is not to love in that combination? These taste just like a delicious rhubarb crumble, only in muffin form.