Rhubarb growing well down the allotment, seemed a shame to leave it there not being eaten. I used two sticks for this. Turned out nice, but I couldn’t find any ice cream or cream in the house to go with it. I think perhaps a little créme fraiche would go nicely with it to cut through the sweet tartness of the rhubarb.
To make the rhubarb and ginger syrup
200g rhubarb cut into smallish rough chunks
1 tablespoon water
2 tablespoons caster sugar
½ a piece of stem ginger – very finely chopped
Heat gently with the lid on until mushy. Remove lid and allow to cool then add a further 80g caster sugar and mix well.
For the sponge
100g softened butter
100g self raising flour
100g caster sugar
1 teaspoon baking powder
Cream the butter and sugar then add the eggs, flour and baking powder. Mix well.
Take either one pudding basin or eight mini ones. Brush the inside with a little melted butter.
Now put the rhubarb mixture at the bottom of the basin, or divide evenly between the eight mini ones. Then cover with the sponge mixture.
Cover the basins with foil, place in a large pan, add about 2cm of water, cover and boil. Reduce heat and simmer for about an hour for small ones, hour and a half for a large one. Serve hot with something creamy.