Hands on time: 15 minutes
Cooking time: 25 minutes
- 5 cups chopped uncooked rhubarb
- 5 tablespoons soft brown sugar
- ½ teaspoon ground ginger
- 1 ⅓ cups self-rising flour plus 1 tablespoon flour for rolling
- pinch salt
- ⅓ cup reduced fat spread suitable for baking such as logical light
- 5 tablespoons trim milk
- 2 tablespoons soft brown sugar
- 1 to 2 tablespoons icing sugar to dredge
Cook rhubarb for a few minutes until slightly tender. Place in ovenproof dish (4 cup capacity) with sugar. Sprinkle with ground ginger. Preheat oven to 190°C.
Sieve flour and salt into a bowl and rub in low fat spread until mixture resembles breadcrumbs. Stir in milk and sugar to form a soft not too sticky dough.
Knead lightly on a floured surface then roll out to 1 cm thick. Cut out 12 pastry rounds using a 6cm scone cutter. Re-roll the dough if necessary.
Arrange in an overlapping pattern around the fruit. Bake for 25 to 30 minutes until rounds are puffed up and lightly golden. Serve sprinkled with icing sugar.
John Hawkesby’s wine recommendation
Abbey Cellars 'Mary' Noble Riesling 2009