RCI-BR.006.0300.001

Rhubarb and Ginger Cobbler

Name: Rhubarb and Ginger Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 g (1lb) rhubarb; 30 ml (2 tbsp) soft brown sugar; 30 ml (2 tbsp) water; 100 g (4oz) self raising flour; 100 g (4oz) wholemeal flour; 5 ml (1 tsp) ground ginger; 1 Pinch salt; 50 g (2oz) margarine; 25 g (1oz) caster sugar; 1 unit egg + 75ml (5 tbsp) milk

Rhubarb and Ginger Cobbler from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

(1lb) rhubarb
450 g
(2 tbsp) soft brown sugar
30 ml
(2 tbsp) water
30 ml
(4oz) self raising flour
100 g
(4oz) wholemeal flour
100 g
(1 tsp) ground ginger
5 ml
salt
1 Pinch
(2oz) margarine
50 g
(1oz) caster sugar
25 g
egg + 75ml (5 tbsp) milk
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Rhubarb and Ginger Cobbler

Ingredients

Method

What Makes This Variant Distinct