Rhubarb is an incredibly versatile vegetable, lending itself to many desserts, toppings and jams with its slightly sweet / sour flavouring. It is rich in Vitamin K, which is used in the body for bone strength and absorption of Calcium. Just 2 cups of rhubarb equates to 100% of the RDI for Vitamin K. Regular consumption can also aid in the prevention of wrinkles by preventing the calcification of tissues.
These muffins make the perfect lunchbox addition, as they completely nut-free and can be adapted to dietary requirements using the notes below.
Combine flour, cinnamon, nutmeg and sugar in a large mixing bowl
In a separate bowl combine vanilla paste, olive oil, milk and egg before stirring through the flour mixture
Gently fold in the rhubarb and apple, then spoon portions into a lined muffin tray
For the crumble topping, using your fingers, combine the rolled oats, sugar and butter and then sprinkle evenly over the muffin mixture
Bake for 20min at 170°C, or until skewer comes out clean
Allow to cool completely before transferring to an airtight container
Recipe Note
*For egg-free alternative use a chia egg instead – 1 tbsp chia seeds placed in 3 tbsp water and allowed to sit for 5min until it becomes a gel. This is equivalent to 1 egg.
Use up any leftover rhubarb by combining with a little water & a squeeze of orange juice and simmering until rhubarb is stewed (5-10min).Use as topping for breakfast muesli or yoghurt
