Rhubarb Ginger Damper

• 15 g butter
• 3 stalks rhubarb, finely chopped (200g)
• 300 g self-raising flour
• 1 pinch bicarbonate of soda
• 1 teaspoon ground cinnamon
• 60 g ground almonds
• 2 1/2 tablespoons finely chopped crystallized ginger
• 75 g caster sugar (superfine)
• 250 ml milk (approximately)
• 2 1/2 tablespoons caster sugar (extra)

1. Pre-heat oven to 450F / 220C /gas mark 6.
2. Melt the butter in a small pan, add rhubarb, cook and stir for about 5 minutes or until rhubarb is just tender; leave to cool.
3. Sift flour, soda and cinnamon into a medium sized bowl; stir in ground almonds, ginger, sugar and rhubarb.
4. Stir in enough milk to mix to a soft, sticky dough.
5. Turn dough onto a floured surface, knead until smooth.
6. Divide dough in half, place halves onto greased baking trays, shape into a 15cm rounds; mark each round into 8 wedges, sprinkle with the extra sugar.
7. Bake for about 20 minutes.

butter, stalks rhubarb, flour, bicarbonate of soda, ground cinnamon, ground almonds, ginger, caster sugar, milk, caster sugar

Taken from www.food.com/recipe/rhubarb-ginger-damper-143067 (may not work)