I grow rhubarb, I don’t do anything to it it just grows – that’s my favourite kind of gardening!! Maybe it grows so well because I got the original plant from my green thumb Mum? Anyway I have so much of it I am always on the hunt for a good rhubarb recipe either sweet or savoury, and I will upload more of my favourite rhubarb recipes soon – however this Rhubarb Crumble Muffin recipe is a regular because it is so easy & we normally have all the ingredients available. Watch me make them in my live facebook video.
You can replace some or all of the rhubarb with apple if you wish.
220 grams Spelt Flour (white or whole), Or plain white flour or ½ of each
2 teaspoons baking powder
120 grams Rapdura Sugar, Or normal sugar
150 grams trimmed rhubarb
100 grams buttermilk, Or plain yoghurt or milk
60 grams coconut oil, Or vegetable oil
2 teaspoons vanilla extract
1 teaspoon cinnamon ground
Optional Crumble Topping
2 tablespoons Butter
2 tablespoons Shredded coconut
2 tablespoons almonds, or hazelnuts
½ teaspoon cinnamon ground
2 tablespoons brown sugar
Preheat oven to 180 degrees.
Place rhubarb into TM bowl 1 sec speed 6. Scrape out of the bowl & set aside. No need to clean the bowl.
Add all the wet ingredients & sugar & process for 5 secs speed 5.
Add flour & baking powder & rhubarb process 3 secs on speed 5 till just incorporated.
Scrape mixture into paper muffins cases.
Make optional topping as per below if you want to.
Sprinkle with optional crumble topping if desired. (No need to clean the bowl after making the muffin mixture- place all the crumble topping ingredients into the TM bowl [locked] & turbo a couple of times, you still want them still a bit chunky. Sprinkle a little on top of each of each muffin.)
Yes a new menu for the Thermomix Demo – It is available from now up until Christmas, perfect if you have already had the other Thermomix Demo Menu & want to see & taste something a bit different, the new menu will last for 1.5 hrs instead of 2 hours plus it’s a lot of fun!
We start with an avocado palate cleaner sorbet.
Chicken & Asparagus Risotto
Brandy Cream for dessert served with ginger bread 🙂
This is one of the first recipes I added to the Thermomix recipe community around 4.5 years ago & it has been extremely popular – of course you can add chicken to it if you prefer, it’s great to grow my own lime leaves too. You can store lime leaves, chillies & coriander roots in the freezer, so you have most of the ingredients ready to go for an easy week night dinner packed full of flavour. It’s delicious served with my coconut rice recipe too – if you are making the coconut rice recipe in the Model 5 you need to add more liquid either coconut cream or water to take it up to the 1200g marker & it’s a bonus you can steam more veggies on top of the rice while it’s steaming! Or if you really want to pack in more veggies why not serve it with my roasted cauliflower “rice” recipe. For more great vegetarian recipe ideas click here.
Cheese is one of my favourite ingredients & so I have wanted to make this recipe from current top chef in the world Massimo Bottura from his restaurant Osteria Francescana. I loved watching the Netflix series Chef’s Table & the episode with Massimo was great. (Watch it here) And another reason to get excited for me is that I will get to eat a dish prepared by Massimo himself when I am in New York in early October – the foodie stars have aligned & I am booked into a progressive dinner cooked by 6 top chef’s including Massimo Bottura!! Yes I am extremely excited I wonder which dish he will be making it may even be this one? This is a recipe from Dani Valent’s cookbook In the Mix 2 cookbook it has been adapted for the home cook. Normally featuring not only 5 textures of parmasean but 5 ages of parmesan. I decided to use 5 different types of parmesan instead, making the best I could with what I could get & I was very happy with the results 🙂 Apart from my domestic cream siphon not working very well that is!
I even made homemade ricotta for one of the elements to the dish – see my cheese making post here.
One of the elements even called for making a parmasean stock out of the rind of the parmasean 🙂