Dessert Recipes - Rhubarb and Ginger Crisp Recipe

Ingredients

• 550 g/1 lb/1 very large can of rhubarb

• 20 g/3/4 oz/3 tbsp corn flour (cornstarch)

• 25 g/1 oz/2 tbsp butter or margarine

• 8 ginger biscuits (cookies), crushed

• 170 g/6 oz/1 small can of cream Light brown sugar, for sprinkling

• Crystallized (candied) ginger pieces, to decorate

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Method:

1. Drain the juice from the can of rhubarb into a saucepan. Whisk in the corn flour and add the margarine.

2. Bring to the boil, stirring, until thickened. Cook for 2 minutes, then remove from the heat.

3. Stir in the rhubarb and beat well until pulpy. Divide the crushed biscuits between four glass dishes.

4. Spoon the rhubarb over and leave until cold. Spread the cream gently on top, sprinkle with sugar and chill.

5. Decorate with crystallized ginger pieces just before serving.