grow it cook it preserve it eat it wendy pillar blog gardener grow your own in dorset
Rhubarb & Ginger Pudding (gluten free)
2 large sticks of rhubarb
4 oz softened butter
4 oz brown sugar
2 oz ground almonds
2 oz sorghum flour (you can also use an extra 2 oz ground almonds instead)
2 large pieces of crystallised ginger, chopped
3 tablespoons of ginger syrup from the jar.
Peel the the rhubarb and chop into 1 inch chunks. Put it into a saucepan with a sprinking of sugar to draw out the juice and cook over a very low heat (with a heat diffuser if necessary to stop it burning), until the rhubarb is nearly soft and quite a lot of juice has come out. Don't cook to a mush as it gets further cooking. Lift out the rhubarb with a slotted spoon and place in the bottom of a greased pudding basin. Add a little sugar if you like your rhubarb sweet, but the pudding mixture adds a lot of sweetness itself.
Put all of the other ingredients except the chopped ginger in a large mixing bowl and beat to a batter with a handheld mixer. Stir in the ginger. Pour over the rhubarb and cook for 45 min to 1 hr at 180°C, or until a skewer inserted into the middle comes out clean.