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Time to make:
55 mins, prep 15 mins, cook 35-40 mins
$1.62 per serve
(at time of publication)
Full ingredients list:
- 5 cups chopped rhubarb
- 7 tablespoons loosely packed brown sugar
- 1/2 teaspoon ground ginger
- 1 1/3 cups self-raising flour
- pinch salt
- 1/3 cup reduced-fat spread
- 5 tablespoons skim milk
- 1-2 tablespoons icing sugar
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 190°C. Cook rhubarb in a saucepan with 5 tablespoons water, over medium heat, for 10 minutes, until tender. Place in a 4-cup capacity baking dish with 5 tablespoons brown sugar and mix to combine. Sprinkle with ground ginger.
Step 2 Sift flour and salt into a bowl and rub in spread, until mixture resembles breadcrumbs. Stir in milk and remaining brown sugar to form a soft dough.
Step 3 Lightly knead dough on a floured surface, then roll out to 1cm thick. Cut out 12 pastry rounds using a 6cm scone cutter.
Step 4 Arrange in an overlapping pattern on top of the rhubarb, around the edges of the dish. Bake for 25-30 minutes, until rounds are lightly golden. Serve with icing sugar before serving.
Only use the red stalks for cooking the leaves are poisonous and must be discarded.
About this recipe
First published: July 2010