350 g (12 oz) rhubarb, chopped
2/3 cup (150 ml) 1/4 pt water
3/8 cup (85 g) 3 oz sugar
25 g (1 oz) margarine
1/2 teaspoon ground ginger
2 oz (50 g) semolina
2 tablespoons milk
1 egg, beaten
2/3 cup (150 ml) 1/4 pt water
3/8 cup (85 g) 3 oz sugar
25 g (1 oz) margarine
1/2 teaspoon ground ginger
2 oz (50 g) semolina
2 tablespoons milk
1 egg, beaten
method
1. Put the rhubarb in a saucepan with the water and sugar and simmer gently until tender.
2. Stir in the margarine and ginger.
3. Mix the semolina with the milk and add to the rhubarb.
4. Combine thoroughly. Cool slightly, then mix in the egg.
5. Turn into a greased pie dish and bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 35 to 40 minutes.
6. Serve hot.
2. Stir in the margarine and ginger.
3. Mix the semolina with the milk and add to the rhubarb.
4. Combine thoroughly. Cool slightly, then mix in the egg.
5. Turn into a greased pie dish and bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 35 to 40 minutes.
6. Serve hot.
serving amount
serves 4
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