Move over, rhubarb crumble muffins, this is my new favourite rhubarb recipe! I saw a picture for this on Instagram and when my small patch of rhubarb had grown substantial enough, I jumped at the chance of trying it out, and it’s delicious.
It starts with a simple, plain shortbread base which is part-baked before adding a liquid rhubarb mix on top and baking further. I was a bit concerned at how liquid-y the rhubarb mix was, but it works. It makes for a gooey, sweet, slightly stodgy texture on top of the crisp, rich shortbread base.
The rhubarb mix
I was also concerned that the shortbread might get stuck on the foil lining (I’ve never used foil to line a baking tray) but luckily it didn’t.
It is best eaten on the day it is made as the rhubarb topping has a slightly crunchy caramelised top which after a few days does get a bit soggy, though the shortbread remains solid rather than also going soggy, which was my fear. This is absolutely delicious and I highly recommend it!
My current crochet WIP is a baby blanket, and I didn’t want to go for a basic single or double crochet square – I find it gets a bit boring and repetitive, which is why my other WIP (a star blanket) has been put to one side for now.
I’d previously seen a video tutorial for a ‘willow square’ and thought it looked pretty and dainty for a baby blanket. I also liked the idea of making lots of squares to later join together, as they’d be quicker to make.
The first square took me roughly two hours to make and follows four different stages in the video tutorial. Once you get the hang of the pattern, though, the squares become much quicker to make.
I started a mini production line in the end, whilst getting used to the pattern – I made six yellow middles, then did all the blue insides, then the cream parts and then the final yellow border – I ended up with six complete squares very quickly.
So far they haven’t been too tricky to make and I have been sewing in the ends as I go along, which I’d recommend rather than being faced with hundreds of fiddly ends and the dread of that boring job. Now my next stage is to learn to ‘block’ the squares and then to join them all; two future blog posts, I think!
Link here: https://uk.pinterest.com/pin/533324780853691406/
I had an urge on the weekend to bake something quick and easy, and muffins certainly are that. So I searched through my previously saved recipes and found this one, which uses store cupboard staples (and raspberries). The great thing about muffins is that you can just bung everything in one bowl, mix a bit and that’s it.
I used frozen raspberries as I didn’t have any fresh ones around and I substituted roughly half the brown sugar for normal as I didn’t have enough for either. I like the caramelised look of the muffins from the brown sugar and slight crunch to the top.
I did find there wasn’t enough liquid to mix all the dry ingredients together, so I added a splash more milk, which worked well. I also baked them for 15 minutes rather than the suggested 10-12. I made 14 muffins in the batch as the recipe simply says ‘serves 8’ – perhaps I should have filled them less to make 16?
These are lovely, moist and sweet with the occasional tart raspberry-y mouthful.