The ginger gives a fantastic flavour to this rhubarb dessert – feel free to sub all purpose flour for the whole wheat.
450g (1lb) rhubarb
30ml (2 tbsp) brown sugar
30ml (2 tbsp) minute tapioca
100g (⅔ cup) all purpose flour
100g (⅔ cup) whole wheat flour
10mL (2 tsp) baking powder
5ml (1 tsp) ground ginger
50g (¼ cup) butter (cubed & frozen)
25g (2 Tbsp) sugar
1 egg + 75ml (5 tbsp) milk
Pre-heat oven to 190ºC (375ºF)
Mix the rhubarb, brown sugar and tapioca, then transfer to casserole dish.
in a food processor pulse together flours, salt, sugar, ground ginger and frozen butter until it resembles breadcrumbs. With processor running add beaten egg and enough milk to make a soft dough.
Turn onto floured board and knead lightly. Roll out to 1cm (¼”) thickness and cut into rounds using 5cm (2in) cutter.
Arrange biscuits on top of fruit overlapping slightly. Brush with a little milk to glaze. Bake for 30-35 mins.