Rhubarb and ginger damper. Damper is a traditional Australian bread, but this version is cut up and served as a kind of scone. Enjoy this fruity rhubarb and ginger gin on its own, or mixed as a long drink. A deliciously different tipple that's easy to make.
Transfer to a pot with the shallots, ginger, bay leaf, vinegar, and sugar. A moist ginger sponge topped with tangy stewed rhubarb and served with crème anglaise. Ginger Cardamom Rhubarb Compote has just a few ingredients, and is an easy way to have a rhubarb sauce on hand! You can have Rhubarb and ginger damper using 10 ingredients and 5 steps. Here is how you cook it.
Ingredients of Rhubarb and ginger damper
Prepare 15 grams of butter.
Prepare 200 grams of finely chopped rhubarb (I used thawed).
You need 300 grams of self raising flour.
Prepare pinch of bicarbonate soda.
It’s 1 teaspoon of ground cinnamon.
Prepare 60 grams of ground almonds.
It’s 2 tablespoons of finely chopped crystallised ginger.
Prepare 75 grams of caster sugar.
It’s 1 cup of milk (I used evaporated milk, use as needed).
It’s of optional caster sugar to sprinkle.
Time for a little love note! Place the rhubarb, caster sugar, ginger, arrowroot and vanilla in a large bowl and mix to combine. Combine the rhubarb, ginger, sugar to taste, and one of the following—ginger wine, ginger beer, apple cider or water— and the lemon peel in a large saucepan over medium heat. Take care to stir the compote.
Rhubarb and ginger damper instructions
Chop rhubarb (I used previously frozen rhubarb).
Melt butter and stir rhubarb. cook until just tender. cool. (original recipe states 5minutes but because I used blanched thawed rhubarb it only takes a minute).
Sift flour soda cinnamon into bowl. Stir in the almonds ginger sugar and rhubarb. (drain excess liquid from rhubarb) stir milk slowly so you get a just sticky enough dough..
Knead until smooth on a floured surface. Divide in two and place halves onto greased oven trays. Shape into rounds and mark into wedges..
Sprinkle with extra sugar and bake in hot oven for 20 minutes.
Tweaking a few recipes and making a great jam! Please note. because rhubarb has varying degrees of moisture, it's imperative that you slowly boil much of. Fresh rhubarb and jammy rhubarb compote double the zing in this rustic Rhubarb and Candied Ginger Crostata. I remember as a kid picking rhubarb with my siblings, dipping it in sugar, and eating it raw like that. The complexity the ginger adds to the tartness of the rhubarb is sensational.
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