Wow - these are an any time snack: a breakfast treat, mini dessert or perfect to add to your lunch box. Rhubarb is now in season, an unusual vegetable that is very often referred to as a fruit.
The slightly sour flavour of the rhubarb works well with the caramelised brown sugar that is added with the oats, coconut, and lemon juice to these muffins.
And….. you can make this gluten free and it is vegan and nut free too!
You will need a 12-hole muffin tray.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes: 12 small muffins
Ingredients:
250g chopped fresh or frozen rhubarb
160g brown sugar, divided in half
4 tablespoons water, divided
1 teaspoon lemon juice
25g corn flour
100g rolled oats (gluten free optional)
80g plain flour
50g shredded coconut
1/2 teaspoon salt
40g melted non-dairy margarine
Method
In a large saucepan, combine the rhubarb, 80g brown sugar, 3 tablespoons water and lemon juice. Bring to a boil. Reduce heat to medium; cook and stir for 4-5 minutes or until rhubarb is tender.
Combine the cornflour and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside.
In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in non-dairy margarine rhubarb and mix well to combine.
Take a heaped tablespoon and insert into the cup cases. Level out the mixture so that it is evenly distributed.
Bake at 185° for about 30 minutes or until golden brown. Leave to cool for 5 minutes before serving.They can also be frozen.