Rhubarb and ginger crumble muffins

Rhubarb crumble and custard has to be one of my all time favourite desserts. As a child the sight of it growing at the end of the garden would have me pestering my parents 'is it ready yet' the endless wait for it to be ready seemed to last a lifetime! But when it was ready the sunday roast would be finished of with shear taste bud delight! The ultimate comfort food of my childhood.
These little muffins are my homage to those wonderful memories.

For the stewed rhubarb

Chop 250g rhubarb put into saucepan add 1/2 cup of boiling water and 50g of soft brown sugar. Simmer on a low heat for 10mins until the rhubarb is just cooked, mix and leave to cool.

For the crumble

Place 100g of spelt flour, 50g of butter, 50g soft brown sugar, 20g of oats and a pinch of baking powder into a bowl and mix to a fine crumble

For the muffin

350g spelt flour, 75g soft brown sugar, 10g baking powder, 1 egg, 300ml milk,60ml sunflower oil and 10g of ground ginger.

1. Place flour, baking powder, sugar and ground ginger into a mixing bowl and mix together.
2. Add the oil, egg and milk and mix vigorously for a couple of mins. You will have a nice loose mixture.
3. Line your muffin tray with muffin cases, this recipe will give you 12 large muffins!
4. Spoon the mixture into the cases making sure you evenly share the mixture! The cases should be half full.
5. Get your stewed rhubarb and place a spoonful into the centre of each muffin, then gently push it into the mixture so you can just see a bit of the rhubarb poking through.
6. Then cover each muffin with some of the crumble mixture, again evenly share out the crumble so each muffin is fully covered.
7. Place into a pre heated oven 220c gas mark 7 for 20mins turning once.

Take out of the oven and savour the true wonders of the in season rhubarb!
And if your anything like me Get the custard ready!