Rhubarb and Ginger Cobbler

== Description ==
== Ingredients ==
* 450g (1lb) rhubarb
* 30ml (2 tbsp) soft brown sugar
* 30ml (2 tbsp) water
* 100g (4oz) self raising flour
* 100g (4oz) wholemeal flour
* 5ml (1 tsp) ground ginger
* Pinch salt
* 50g (2oz) margarine
* 25g (1oz) caster sugar
* 1 egg + 75ml (5 tbsp) milk
== Directions ==
# Slightly soften fruit in water and brown sugar. Transfer to casserole dish, leave to cool.
# Sieve together flours, salt and ground ginger. Rub fat into flour until it resembles breadcrumbs, stir in Sugar.
# Add beaten egg and enough milk to give soft dough.
# Turn onto floured board and knead lightly.
# Roll out to 1cm (1/4 in) thickness and cut into rounds using 5cm (2in) cutter.
# Arrange scones on top of fruit overlapping slightly. Brush with little milk to glaze.
# Bake: Conventional Oven preheated, 190­C 30-35 mins (Gas Oven preheat Mark 5 shelf 2 30 mins)
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Category:Brown sugar Recipes
Category:Rhubarb Recipes
Category:Rhubarb cobbler Recipes
Category:Whole wheat flour Recipes