LeGourmetTV Is Now Glen & Friends Cooking!The ginger gives a fantastic flavour to this rhubarb dessert - feel free to sub all purpose flour for the whole wheat.Ingredients:450g (1lb) rhubarb30ml (2 Tbsp) brown sugar30ml (2 Tbsp) minute tapioca100g (⅔ cup) all-purpose flour100g (⅔ cup) whole wheat flour10mL (2 tsp) baking powder5ml (1 tsp) ground gingerPinch salt50g (¼ cup) butter (cubed & frozen)25g (2 Tbsp) sugar1 egg + 75 mL (5 tbsp) milkMethod: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. - Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.Subscribe to our channel: http://www.youtube.com/subscription_center?add_user=legourmettvWebsite: http://www.legourmet.tvTwitter: https://twitter.com/LeGourmetTVFB: https://www.facebook.com/legourmettvInsta: http://instagram.com/legourmettvMaking Hong Kong Egg Tarts: http://youtu.be/gUdoYeG9kUA?list=UUsU15yvILBmnHPeAf4SFVaQ-~-~~-~~~-~~-~-Please watch: "
