Two Yorkshire Culinary Favourites Rhubarb & Ginger

It is the time of year when Wakefield rhubarb is in season and gingerbread is never out of season. So here is a combination of these two excellent local products brought together as Rhubarb Gingerbread. I use thicker stalks of the rhubarb as the forced pink variety is a bit wet.

Rhubarb & Gingerbread Ingredients

  • 11 oz  flour plus small teaspoon of bicarbonate of soda
  • 5 oz  butter, softened
  • 5 oz castor sugar
  • 4 teaspoons ground ginger
  • 6 oz crystallised ginger
  • 10 oz rhubarb cut into small pieces
  • 4 oz  golden syrup
  • 1 beaten egg & milk to mix

Cooking Method

  • Melt butter sugar and treacle over a low heat
  • Sift together flour, bicarb, and half the ground ginger and mix in.
  • Stir in beaten egg and milk to give a soft consistency.
  • Spoon half the mixture into a greased, square, shallow tin. Top evenly with rhubarb pieces and crystallised ginger sprinkling over the remaining ground ginger.
  • Spoon over remaining mixture and spread out.
  • Bake at 350° F for 60-90 minutes until an inserted skewer come out clean.

Eat and enjoy in squares or big chunks. By ginger it will be good and gingery.

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