When I think of Spring I can’t go past Rhubarb. Those bright, juicy stalks bursting with so much flavor add a pop of freshness to any baked item. By themselves too, they are the perfect ingredient for a cordial or a chutney. The best thing though is the they’re equally great with both sweet and savory dishes. A few days ago I made a rhubarb chutney that was the talk of my neighborhood. Paired with brie cheese and some fresh greens in a sandwich, they make a killer combo. Try it for yourself, you won’t be disappointed.
 

Adding them in sweet recipes, is of course as simple as chopping them and throwing them into your cakes, muffins, slices or tarts. They cook down upon heating in the oven and create the most gorgeous pink hued topping. This recipe is super simple and I’ve made the lemon muffins by themselves many times. Spring is in the air and since I never ever get tired of pink, I included rhubarb and some sliced almonds to make them exciting. Sweet, tart, crunchy, mushy…these muffins are everything and a delight to the taste-buds.
Lemon Rhubarb  and Almond Muffins

Makes 12 muffins
2 and 1/2 cups self raising flour

1/2 cup castor sugar

1 and 1/4 cup milk

1 egg, lightly whisked

90 g unsalted butter, melted

1 tbsp lemon zest

1/4 cup lemon juice

1 cup chopped rhubarb (chopped into 1 cm cubes)

1/3 cup thinly sliced almonds
Preheat oven to 180 degrees C (160 degrees C for fan forced ovens). Line a 12- hole muffin tray with muffin/...