Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, rhubarb and ginger damper. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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.
Rhubarb and ginger damper is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Rhubarb and ginger damper is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook rhubarb and ginger damper using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Rhubarb and ginger damper:
- Get 15 grams butter
- Get 200 grams finely chopped rhubarb (I used thawed)
- Make ready 300 grams self raising flour
- Prepare pinch bicarbonate soda
- Take 1 teaspoon ground cinnamon
- Take 60 grams ground almonds
- Prepare 2 tablespoons finely chopped crystallised ginger
- Make ready 75 grams caster sugar
- Get 1 cup milk (I used evaporated milk, use as needed)
- Prepare optional caster sugar to sprinkle
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. Ever wondered what to do with those massive leaves from rhubarb which we can't eat? Or how to cook it and what to cook it with?
Instructions to make Rhubarb and ginger damper:
- 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
I talk about quite a few. 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. This easy pickled rhubarb is a great alternative to rhubarb chutney.
So that’s going to wrap it up with this special food rhubarb and ginger damper recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
