Take 1 rhubarb stem (mine weighed about 120g and was quite long!
Peel it and divide the stem in half (lengthwise), then divide the stem again so that you get 1cm wide stems (4 of them) , and then chop them up into little cubes.
I put half the rhubarb in a pot and covered with water, microwaved for about 1 minute, and got a lovely mushy mixture (make sure you drain the excess water out...), which I poured into the mix below. The rest I sprinkle into the moulds before going in the oven.
I mixed the following ingredients in a food processor:
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon cornflower
- 2 tablespoons Oat Bran
- 1 tablespoon Wheat Bran
- 3-4 tablespoons sweetener (according to taste)
- 2-3 tablespoons of Fat Free fromage frais (or Quark etc)
- 1 teaspoon ground ginger and maybe some cinnemon
plus the Rhubarb from above. (to be honest, you could even add more Rhubarb than what I've written here as it just tastes heavenly.)
After that, I poured the mix into silicone muffin moulds (6 holes) and then sprinkled the other half of the Rhubarb into the mix in each of the muffins.
Oven pre-heated to 180 degrees (I've got a fan oven) and I baked the lovelies for 40
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