The rhubarb from last week is delicious under a ginger sponge. This recipe is adapted from Margaret Costa’s Four Seasons Cookery Book, the principal differences being the pre-cooking of the rhubarb, so that the dish is not too runny; the use of self-raising flour (Doves gluten-free) rather than plain flour and baking powder; and the halving of the quantities. Two of us, taking second helpings, ate all of it; it would comfortably serve 3, and possibly 4.
3 or 4 sticks rhubarb, cut into spoon-sized pieces
1tbsp golden syrup
1/2 cinnamon stick
85g self-raising flour
1tsp ground ginger
1/4tsp mixed spice
Grating of nutmeg
Pinch of salt
27g brown sugar
1 egg, beaten
Cook the rhubarb as in last week’s recipe. Drain the liquid into a small saucepan, put the pan over a medium heat on the hob, and boil until the liquid becomes syrupy. (Careful: it will stick and burn if you leave it too long.) Pour it back over the rhubarb.
Stir the spices and salt into the flour. Cream the butter and sugar; because of the high ratio of butter to sugar, you may be able to do this by hand. Beat in the egg, and fold in the spiced flour. If the batter is too thick, loosen it with a little milk until it attains a dropping consistency.
Spread the batter over the rhubarb, and bake in a gas mark 5/190C oven for about 40 minutes, or until the sponge is risen and golden.
Serve with custard, cream, or ice cream.