Whun I am seeing beautiful asparagus, tomatoes, strawberries or radishes I just can’t stop myself. I am buing amounts more suitable for 4 people household than for me alone. Maybe it’s because of those clod, grayish months when you can just dream about tasteful fruit or veggies.
So it was with ruby red rhubarb I bought for the Slow Food event and charlotte . Instead of half a kilo I came back with two. But it was so beautiful, sooo red, You know? You understand, don’t you? I hope You do:-)
Due to some evening circumstances I wasn’t on to make anything difficult No triple layers torte with mascarpone and rhubarb filling (though sounds delicious, doesn’t it?) or other masterpieces. I needed something sweet, comforting and easy to make. And what’s easier than good ol’ muffins?

This time: Oatmeal Rhubarb Muffins (with white chocolate, if you wish)
Ingridients:

1 cup oats
1 cup flour (can be 50/50 regular and wholemeal)
1 teaspoon baking powder
1/2 cup brown sugar (rhubrab is’t to sweet, so You can add more)
1/2 teaspoon baking soda
1 teaspoon cinnamon
pinch of salt
2 eggs
1 cup youghurt
3 tablespoons of butter, melted
4 stalks of gloriously red rhubarb
optionally: 50 g white chocolate, chopped

Wash and trim rhubarb stalks, cut them into 1 cm length pieces.
Greas the muffin form and layer with paper cups if you like. Turn on the oven for 185 C degrees.

Mix all dry ingridients in one ball. Beat the eggs with butter and youghurt. Add the liquids to flour and oats, stir one time. Add rhubrab (and chocolate), mix NOT so well.
Pour the batter into the muffin form, bake for 20-25 minutes. Cool before serve and Eat!