1 1/2 lb (700 g) rhubarb, trimmed and wiped
2 cups (4 oz) 120g fresh white breadcrumbs
1/3 cup (60 g) Demerara (raw) sugar
3 oz (75 g) shredded suet
grated rind of 1 lemon, or 1 level tsp (5 ml) ground ginger or cinnamon
knob of butter
2 cups (4 oz) 120g fresh white breadcrumbs
1/3 cup (60 g) Demerara (raw) sugar
3 oz (75 g) shredded suet
grated rind of 1 lemon, or 1 level tsp (5 ml) ground ginger or cinnamon
knob of butter
method
1. Grease a 900 ml 1. 1 1itre (1 1/2- 2 pt) ovenproof dish. Cut the rhubarb into short lengths.
2. Mix together the crumbs, sugar, suet and lemon rind or ginger.
3. Put half the fruit in the dish and cover with half the crumb mixture.
4. Add the remaining fruit and top with the remaining crumbs.
5. Dot with the butter and bake in the oven at 180°C (350°F) mark 4 for about 45 minutes, or until the fruit is soft and the topping crisp
2. Mix together the crumbs, sugar, suet and lemon rind or ginger.
3. Put half the fruit in the dish and cover with half the crumb mixture.
4. Add the remaining fruit and top with the remaining crumbs.
5. Dot with the butter and bake in the oven at 180°C (350°F) mark 4 for about 45 minutes, or until the fruit is soft and the topping crisp
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