Rhubarb and ginger damper
Rhubarb and ginger damper

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, rhubarb and ginger damper. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Rhubarb and ginger damper is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Rhubarb and ginger damper is something which I’ve loved my entire life. They’re nice and they look fantastic.

Find Deals on Rhubarb Ginger Jam in Jams & Spreads on Amazon. Damper is a traditional Australian bread, but this version is cut up and served as a kind of scone. The recipe comes from the Australian Women's Weekly cookbook Muffins, Scones and Breads".

To get started with this particular recipe, we have to first prepare a few components. You can cook rhubarb and ginger damper using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Rhubarb and ginger damper:
  1. Take 15 grams butter
  2. Make ready 200 grams finely chopped rhubarb (I used thawed)
  3. Take 300 grams self raising flour
  4. Take pinch bicarbonate soda
  5. Make ready 1 teaspoon ground cinnamon
  6. Get 60 grams ground almonds
  7. Get 2 tablespoons finely chopped crystallised ginger
  8. Get 75 grams caster sugar
  9. Make ready 1 cup milk (I used evaporated milk, use as needed)
  10. Make ready optional caster sugar to sprinkle

Traditionally, damper is cooked directly on the coals of a camp fire. Damper is very popular here in Australia. This is how I make it at home. Damper Rolls. self raising flour, salt, Butter chopped, Shallots.

Instructions to make Rhubarb and ginger damper:
  1. Chop rhubarb (I used previously frozen rhubarb)
  2. 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)
  3. 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.
  4. Knead until smooth on a floured surface. Divide in two and place halves onto greased oven trays. Shape into rounds and mark into wedges.
  5. Sprinkle with extra sugar and bake in hot oven for 20 minutes

Thin slice, milk, Poppy seeds PaKettle. Sift flour, soda and cinnamon into medium bowl, stir in nuts, ginger, sugar and rhubarb. Sift flour, soda and cinnamon into a medium sized bowl; stir in ground almonds, ginger, sugar and rhubarb. Stir in enough milk to mix to a soft, sticky dough. The best way to use up my frozen rhubarb before new season starts - James Russell Lowell Wet: Freshly cut rhubarb dominates the opening, punctuated with pops of fizzy ginger ale.

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