The Rhubarb season


Spring and it's time to harvest a little Rhubarb on our allotment, did you know that it's a really easy vegetable to grow.

It can be planted into the garden or you can plant it into a big tub which could sit out onto your yard.



Rhubarb fact: Rhubarb is full of vitamins including vitamin A and vitamin B6 



We have a lovely​ recipe that we know you are going to love and it's a great for all the family to join in , make and of course eat!


 Rhubarb Butterfly Cakes






* 100g butter

           * 100g caster sugar

                     * 2 large free-range eggs

                     * 100g self - raising flour

                        * 1 level tsp baking powder


For the jam

                   * 180g rhubarb, chopped

  *.    60g sugar

                       * Half lemon, juice and zest


For the filling

                * 200ml whipping cream

             * Half tbsp icing sugar



Method - set the oven to 180°c/gas 4. Line a tray with 12 cupcake cases.

Beat butter and caster sugar together until light. Add the egg followed by the flour. Beat well for 2-3 mins or until smooth.

Fill each case with a tbsp of mixture​.

Bake for 15-20 mins until golden. Cool cakes completely​.

Make the jam by combining rhubarb, lemon and zest in a pan and bring to the boil .Reduce heat and simmer for 10mins or so. Add sugar and simmer for 10-15 mins, leave to cool.

Once the jam is cool, whip the cream and icing sugar together then spoon in 2 tbsp of jam and mix in.

Cut the top off the cooled cake and cut in two to make the wings.

Spoon a teaspoon of jam into the top of the cupcake then pipe a swirl of cream on top.

Place the wings on to resemble a butterfly.

Dust with icing sugar.