My rhubarb plant has come back with such vigour this year I’ve been shocked and being so busy I got left with a huge amount of it. Most got stewed up with vanilla sugar and swirlled into plain natural yoghurt for desserts, a bit found its way into a crumble.
But the rest I used in this Nigella recipe for rhubarb and walnut muffins. I highly recommend them, my other half took the batch to work and everyone loved them. They are not too sweet but have a wonderful crispy cinnamon topping. The recipe is in How to be a Domestic Godess.