Rhubarb and Ginger Cupcakes
Sadly, for much of my adult life; I have been under the assumption that I strongly disliked rhubarb.
As a child, I remember being served rhubarb crumble at a friend’s house and going heavy on the custard to counteract the sharp tang. Rhubarb was always much too tart for my super-sweet tooth, so I steered well clear of it...
A couple of weeks ago, I had a rhubarb and ginger crumble, and although I wasn't exactly forced (geddit?), I did approach it with slight caution. I was more than pleasantly surprised; sweet yet tart and all of the deliciously comforting warmth you'd want from a crumble - I'm a born-again rhubarb lover!
Just as a caveat, I’m coming into this blog post as a rhubarb newbie (a rhubie?), but I've learnt a lot whilst making these cupcakes - and I now know what I've been missing in all of my rhubarb ignorance.
Whilst researching for this recipe - I found out that rhubarb is actually a vegetable and not a fruit - which blew my mind. I also discovered that there's a place called the 'rhubarb triangle' (sounds ominous, I know), which is a 9 square-mile triangle in West Yorkshire, famous for producing forced rhubarb! There's even a protected designation of origin status for 'Yorkshire forced rhubarb', which is what I used for this recipe.
Out of my rhubarb rambling come these rhubarb and ginger cupcakes.
The sweetness, but slightly tanginess of the stewed rhubarb works perfectly with the spiced buttercream...I urge you to give them a go - even if rhubarb isn't usually your thing.