Rhubarb Ginger Damper Food

RHUBARB GINGER DAMPER

Steps:

• Pre-heat oven to 450F / 220C /gas mark 6.
• Melt the butter in a small pan, add rhubarb, cook and stir for about 5 minutes or until rhubarb is just tender; leave to cool.
• Sift flour, soda and cinnamon into a medium sized bowl; stir in ground almonds, ginger, sugar and rhubarb.
• Stir in enough milk to mix to a soft, sticky dough.
• Turn dough onto a floured surface, knead until smooth.
• Divide dough in half, place halves onto greased baking trays, shape into a 15cm rounds; mark each round into 8 wedges, sprinkle with the extra sugar.
• Bake for about 20 minutes.

GINGER RHUBARB CRISP

Steps:

• Move an oven rack to the center of oven and preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix the white sugar, 3 tablespoons of flour, salt, eggs, orange zest, and ginger together in a bowl until well combined; stir in the rhubarb. Pour the rhubarb mixture into the bottom of the prepared baking dish.
• Thoroughly combine 1/2 cup flour, brown sugar, butter, and cinnamon by pulsing in a food processor or blender. Stir in the oatmeal; crumble the oatmeal mixture over the rhubarb. Gently pat the topping down to make a crust.
• Bake on the center rack of preheated oven until the topping is lightly golden, the rhubarb has fallen apart, and the juices are very thick and bubbling, 40 to 50 minutes. Check frequently after 30 minutes to see if bubbles are thick.