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This recipe was kindly supplied for us by the excellent Head Chef from the Friend of the Farmer Cafe at our Takanini branch.  The results are incredibly tasty, and it's an easy enough to follow that even we managed to successfully create deliciousness.


The rhubarb can be bought, but growing rhubarb at home is definitely worth a try, as it's easy to grow and fairly low maintenance. For great results plant in a slightly shady spot, mix in some compost and sheep pellets, and feed every few months (using Aquaticus Garden Booster) your sure to have masses of stems.




Crumble topping:
•    50g raw sugar
•    50g  plain flour
•    50g butter, diced
•    35g oats
 •    2 tsp water    

•    150g rhubarb, washed, peeled and chopped into 0.5cm pieces
•    2 tsp sugar
•    180ml  buttermilk
•    2 tbsp sunflower oil
•    2 med free range eggs
•    150g  plain flour
•    75g wholemeal self-raising flour
•    1 tsp cinnamon
•    1 tsp baking powder
•    145g caster sugar
•    ½ tsp salt


1. Preheat oven to 200°C
2. Place dry crumble ingredients in small bowl and add water and butter. Mix with fingers until resembles chunky breadcrumbs, then set aside. 
3. Sprinkle sugar over rhubarb in a bowl, then set aside. 
4. Whisk buttermilk, sunflower oil and eggs in large bowl.
5. Sieve flour, cinnamon and baking powder into separate bowl. Add sugar and salt and mix together.
6. Add dry muffin ingredients to the wet and stir firmly and quickly until just mixed. Spoon into muffin cases, sprinkle with rhubarb and crumble mix. 
7. Cook for 20-25 minutes until golden and springy to the touch. Remove from oven and leave to cool.