Rhubarb and ginger cobbler

Yield: 12 Servings

Measure Ingredient
1 pounds Rhubarb
⅛ cup Brown sugar; soft
⅛ cup Water
¾ cup Self-rising flour
3½ ounce Wholemeal flour
1⅛ teaspoon Ground ginger
1 pinch Salt
¼ cup Margarine
⅞ ounce Caster sugar
1 Egg
5 tablespoons Milk

1. Slightly soften fruit in hot water and brown sugar. Transfer to casserole dish, leave to cool.

2. Sieve together flours, salt and ground ginger. Rub fat into flour until it resembles » 100g (4oz) wholemeal flour breadcrumbs, stir in sugar.

3. Add beaten egg and enough milk to give soft dough.

4. Turn onto floured board and knead lightly.

5. Roll out to 1cm (¼ in) thickness and cut into rounds using 5cm (2in) cutter.

6. Arrange scones on top of fruit overlapping slightly. Brush with little milk to glaze.

7. Bake: at 190°C 30-35 minutes Posted to RecipeLu list by: by ncanty@... (Nadia I Canty) on Mar 13, 1998, converted by MC_Buster.

Posted to recipelu-digest by RecipeLu <recipelu@...> on Mar 14, 1998

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