The ginger gives a fantastic flavour to this rhubarb dessert - feel free to sub all purpose flour for the whole wheat.<br /><br />Ingredients:<br />450g (1lb) rhubarb<br />30ml (2 tbsp) brown sugar<br />30ml (2 tbsp) minute tapioca<br />100g (⅔ cup) all purpose flour<br />100g (⅔ cup) whole wheat flour<br />10mL (2 tsp) baking powder<br />5ml (1 tsp) ground ginger<br />Pinch salt<br />50g (¼ cup) butter (cubed & frozen)<br />25g (2 Tbsp) sugar<br />1 egg + 75ml (5 tbsp) milk<br /><br />Method:<br />Pre-heat oven to 190ºC (375ºF)<br />Mix the rhubarb, brown sugar and tapioca, then transfer to casserole dish.<br /><br />in a food processor pulse together flours, salt, sugar, ground ginger and frozen butter until it resembles breadcrumbs. With processor running add beaten egg and enough milk to make a soft dough. <br />Turn onto floured board and knead lightly. Roll out to 1cm (¼") thickness and cut into rounds using 5cm (2in) cutter.<br />Arrange biscuits on top of fruit overlapping slightly. Brush with a little milk to glaze. Bake for 30-35 mins.
