Recipe - Rhubarb And Ginger Cobbler

1 pound Rhubarb
1/8 cup Brown sugar; soft
1/8 cup Water
Three fourths cup Selfrising flour
3 One half ounce Wholemeal flour
1 1/8 teaspoon Ground ginger
1 pn Salt
One fourth cup Margarine
7/8 ounce Caster sugar
1 Egg
5 tablespoon 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 (One fourth 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 3035 minutes

Posted to RecipeLu list by: by ncanty@juno.com (Nadia I Canty) on Mar 13,
1998, converted by MC_Buster.
Posted to recipeludigest by RecipeLu recipelu@geocities.com on Mar 14,
1998