2 cups plain flour
3 tsp baking powder
1/2 tsp salt
1/3 cup powdered milk
100g butter melted and cooled slightly
1 1/2 to 2 cups rhubarb puree
1/2 cup water probably less if puree is very moist
1/4 tsp Relief
Sift together flour, milk powder, baking powder, salt and Relief. Add sugar and combine.
In separate bowl, mix together puree, butter and egg.
Add to dry ingredients and combine. Add enough water for a good muffin consistency.
Add to muffin pans lined with muffin papers
Mix together 3 tbsp raw sugar and 1 tbsp cinnamon and sprinkle over muffins
Bake at 200˚C for 15 minutes.
Wash rhubarb stalks and dry.
Cut into 2 cm pieces.
Lightly coat with ginger oil and leave for a few minutes in saucepan.
Add tbsp water and tbsp sugar per stalk.
Cover saucepan and cook on medium temperature until soft: it will fall apart into puree.