By: Sarah    Date: 04/05/16

Rhubarb, Ginger & Yoghurt Muffins by Claire Thompson

By: Sarah Date: 04/05/16 Category: Recipes

Claire Thompson is one of our favourite chefs, working in the trade for over a decade. Today she juggles her career with finding time to feed her three hungry children with good, exiting and nutritional food. This is when she becomes her Twitter & Instagram personality, the 5 O'Clock Apron. This year Claire will be bringing her brilliant cooking to The Good Life Experience, joining the likes of Thomasina Miers, Bill Granger and Valentine Warner.

It's rhubarb season, so today we're introducing you to an utterly fabulous recipe from Claire's regular Guardian section...

First, prepare your rhubarb:

You'll need 1.8kg of fresh rhubarb and 150g of sugar. This will give your far more than you need, but you'll undoubtedly want to take a look at Claire's other rhubarb recipes once you have it! See them on the Guardian by clicking here.


  • Heat the oven to 200C/400F/gas mark 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut into 2.5cm lengths. Put the rhubarb in a baking tray, sprinkle with the sugar and toss it all together, shaking the rhubarb out into a single layer. Cover with foil and roast for 10‑15 minutes.

  • Remove the foil. The sugar should have dissolved. Gently shake the tray and roast uncovered for another 5 minutes, until the rhubarb is tender and the juices syrupy. Test with a sharp knife; the rhubarb should feel tender and have retained its shape. The rhubarb will keep well for up to a week stored in the fridge.


For the muffins you'll need:

  • 240g plain flour

  • 160g golden caster sugar

  • 1½ tsp baking powder

  • ½ tsp bicarbonate of soda

  • 2 eggs

  • 4 tbsp plain yoghurt

  • 75g butter, melted

  • 250g rhubarb, drained

  • 2 tbsp stem ginger, chopped

  • 1 tbsp of ginger syrup


Now:

  • Preheat the oven to 190C/375F/gas mark 5. Line a muffin tin with cases. Sift the flour, sugar, baking powder and bicarb into a mixing bowl.

  • Whisk together the eggs, yoghurt and melted butter, then add the rhubarb and ginger. Make a well in the centre of the dry ingredients and pour the wet ingredients into the dry. Mix briefly, but thoroughly, to combine.

  • Spoon the mix into the muffin cases. Bake for 20-25 minutes, or until golden and firm to the touch.


This recipe is from Claire's regular Guardian entries. Be sure to take a look at all her other uses for this brilliant vegetable by clicking here.