Rhubarb And Ginger Cobbler
The ginger gives a fantastic flavor to this rhubarb dessert - feel free to sub all purpose flour for the whole wheat.
Ingredients
| Rhubarb | 450 Gram (1 lb) | |
| Brown sugar | 2 Tablespoon (30 ml) | |
| Minute tapioca | 2 Tablespoon (30 ml) | |
| All purpose flour | 100 Gram (2/3 cup) | |
| Wheat flour | 100 Gram (2/3 cup) | |
| Salt | 1 Pinch | |
| Sugar | 2 Tablespoon | |
| Ground ginger | 1 Teaspoon | |
| Butter | 50 Gram (1/4 cup) | |
| Eggs | 1 , beaten | |
| Milk | 5 Tablespoon (as needed) | |
| Baking powder | 2 Teaspoon |
Directions
GETTING READY
1. Preheat oven to 190 degree C or 375 degree F.
MAKING
2. In a bowl, mix the rhubarb, brown sugar and tapioca. Transfer the mixture to an 8x8-inch baking dish and set aside.
3. In a food processor, combine all purpose flour, wheat flour, salt, sugar, baking powder, ground ginger and frozen butter. Pulse until the mixture resembles breadcrumbs.
4. With processor running add beaten egg and enough milk to make soft dough.
5. Onto floured board, transfer the dough and knead lightly.
6. Roll out to ¼-inch thickness and cut into rounds using 5cm (2-inch) cutter.
7. Arrange biscuits on top of rhubarb mixture overlapping slightly. Brush with a little milk to glaze.
8. Pop in oven and bake for 30-35 minutes.
SERVING
9. Serve and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 271Calories from Fat 76
% Daily Value*
Total Fat 9 g13.8%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol
Sodium 196 mg8.17%
Total Carbohydrates 44 g14.7%
Dietary Fiber 3 g12%
Sugars 11 g
Protein 6 g12%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
