Ah, yes – how lovely to be surprised with Valentine’s flowers by the man and the dog in your life (even if not exactly in that order)…
Rhubarb friands with rose water – happy Valentine’s!
After they stole her heart with such a lovely gesture, Trota thought she must do something that would…melt their hearts!
No, not a spelling mistake – in fact the original recipe comes from a newspaper clipping about a Macmillan fundraising event (thank you F.A.) and Trota has happily adapted it in her usual way. You will need: 120g rhubarb, 80g butter (plus some for greasing the tin), 35g plain flour, 100g caster sugar (plus 2–3 tbsp to sprinkle on the rhubarb), 100g ground almonds, 3 egg whites, 3ml vanilla extract, 5ml rose water and 2–3 tbsp flaked almonds for sprinkling.
Clean and cut the rhubarb in 2cm pieces, place on a baking tin, sprinkle with sugar and roast in the oven at 180°C for 10–15min until softened but not mushy. Set aside.
Meanwhile, prepare a muffin tin by brushing the holes with a little melted butter (or flavourless oil) and lightly sprinkle with flour. In a bowl, mix the dry ingredients: flour, caster sugar and almond flour. Separately whisk the egg whites to form stiff peaks. Now melt the butter, add the vanilla and rose water and mix into the dry ingredients. Gently fold in 1/3 of the whisked egg whites, then the remaining 2/3 (do this gently to keep the air in the mix).
Divide the batter into the greased muffin holes, filling them just 2/3 full. Top each muffin with a piece of rhubarb, gently press it in and sprinkle with almond flakes. Bake in a pre-heated oven at 180°C for 15–20min (or test until a toothpick comes out clean).
Take the friands out of the oven, let them rest for 5min then gently go around with a knife to loosen them and de-mould. Allow to cool fully and sprinkle with icing sugar to serve.
Now, wouldn’t your heart just melt…?