There was a parcel left on my doorstep this morning, something wrapped up in newspaper, with a post it note attached saying it was from my neighbour Elsie. I wondered what it could be, the still beating heart of the women who lives at number 32, who once called dear old Elsie a 'nosy old bitch', a pig's head for Carmen or even a dead baby, I'm afraid I did let my fertile imagination run riot with me. I picked up the parcel and saw from the opening that it was rhubarb 16 stalks of it freshly picked from Elsie's garden.
3 sticks of rhubarb
Cup of honey
2 cups of oats
pinch of baking powder
Ground ginger and lavender flowers optional.
Wash and peel the Rhubarb, removing the outer skin of rhubarb can be rather therapeutic. Chop it up in chunks and place in a microwaveable bowl, drizzle with honey (or sugar) and microwave on high for 10 minutes, After 10 minutes, drain away any juices and puree it. If you're feeling that way inclined, you can add a pinch of ginger.
In a grinder, grind two cups of porridge oats into a flour I like to add mixed nuts with mine, but if you're feeling that way inclined, try adding lavender flowers to the dry ingredients .
Place flour and honey in a bowl, add two tablespoons of the pureed jollop with the the vanilla extract and stir until it forms a ball. Divide the mixture into 9 balls and place on a baking sheet, flatten each ball slightly and then using a wet spoon, form a well in the centre, you could use a wet finger, never dry though, as the mixture will stick to it.
Add a teaspoon of the rhubarb mixture to each Clopper and bake at 170°C or gas mark 3 for 20-25 minutes or until golden brown. Enjoy with a nice cup of coffee, pussy mug optional.