Name: Rhubarb ginger damper
Cook time: 30 min
Total time: 30 min
Ingredients: 15 gram butter; 3 (200g) rhubarb stems, finely chopped; 2 cup (300g) self-raising flour; bicarbonate of soda; 1 teaspoon ground cinnamon; 1/2 cup (60g) ground almonds; 2 tablespoon crystallised ginger, finely chopped; 1/3 cup (75g) caster sugar; 1 cup (250ml) milk, approximately; 2 tablespoon caster sugar, extra

Ingredients

15 gram butter

3 (200g) rhubarb stems, finely chopped

2 cup (300g) self-raising flour

bicarbonate of soda

1 teaspoon ground cinnamon

1/2 cup (60g) ground almonds

2 tablespoon crystallised ginger, finely chopped

1/3 cup (75g) caster sugar

1 cup (250ml) milk, approximately

2 tablespoon caster sugar, extra

Method

1.Melt butter in small pan, add rhubarb, cook, stirring, about 5 minutes or until rhubarb is just tender cool.

2.Sift flour, soda and cinnamon into medium bowl, stir in nuts, ginger, sugar and rhubarb. Stir in enough milk to mix to a soft, sticky dough.

3.Turn dough onto floured surface, knead until smooth. Divide dough in half, place halves onto greased oven trays, shape into 15cm rounds. Mark rounds into 8 wedges, sprinkle with extra sugar.

4.Bake in hot oven about 20 minutes.

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Ingredients

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