It is the time of year when Wakefield rhubarb is in season and gingerbread is never out of season. So here is a combination of these two excellent local products brought together as Rhubarb Gingerbread. I use thicker stalks of the rhubarb as the forced pink variety is a bit wet.
Rhubarb & Gingerbread Ingredients
- 11 oz flour plus small teaspoon of bicarbonate of soda
- 5 oz butter, softened
- 5 oz castor sugar
- 4 teaspoons ground ginger
- 6 oz crystallised ginger
- 10 oz rhubarb cut into small pieces
- 4 oz golden syrup
- 1 beaten egg & milk to mix