Recipe

Rhubarb ginger damper

Feb 28, 2011 1:00pm
  • 30 mins cooking
  • Makes 2 Item
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Ingredients

Rhubarb ginger damper
  • 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

Rhubarb ginger damper
  • 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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