How to Make Yummy Rhubarb and ginger damper

Rhubarb and ginger damper. Damper is a traditional Australian bread, but this version is cut up and served as a kind of scone. Ginger Cardamom Rhubarb Compote has just a few ingredients, and is an easy way to have a rhubarb sauce on hand! Time for a little love note!

Rhubarb and ginger damper A deliciously different tipple that's easy to make. This rhubarb and ginger gin is the perfect example: simple to make, delicious, and so versatile. A moist ginger sponge topped with tangy stewed rhubarb and served with crème anglaise. You can cook Rhubarb and ginger damper using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Rhubarb and ginger damper

  1. Prepare 15 grams of butter.
  2. Prepare 200 grams of finely chopped rhubarb (I used thawed).
  3. It's 300 grams of self raising flour.
  4. Prepare pinch of bicarbonate soda.
  5. It's 1 teaspoon of ground cinnamon.
  6. It's 60 grams of ground almonds.
  7. It's 2 tablespoons of finely chopped crystallised ginger.
  8. Prepare 75 grams of caster sugar.
  9. Prepare 1 cup of milk (I used evaporated milk, use as needed).
  10. You need of optional caster sugar to sprinkle.

This easy rhubarb and ginger gin recipe makes for an easy negroni cocktail recipe. This update on the classic negroni using rhubarb and ginger is a great shout for spring. Rhubarb & Ginger Gin Liqueur is sweet and fruity, balanced by a delicately warm, spiced finish. Discover more about its artful distillation.

Rhubarb and ginger damper step by step

  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.

Freshly picked spring-crop rhubarb is spiked with Oriental ginger and infused with our classic Edinburgh Gin. The rhubarb and spice are left to steep for four. Spicy ginger and sticky rhubarb were made to be together in this gorgeous buttery cake. You can experiment with different ground spices if you feel like it too. 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.

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