• 450g (1lb) rhubarb
• 30ml (2 tbsp) soft brown sugar
• 30ml (2 tbsp) water
• 100g (4oz) self raising flour
• 100g (4oz) wholemeal flour
• 5ml (1 tsp) ground ginger
• Pinch salt
• 50g (2oz) margarine
• 25g (1oz) caster sugar
• 1 egg + 75ml (5 tbsp) milkProcedure:

Slightly soften fruit in water and brown sugar. Transfer to casserole dish, leave to cool. Sieve together flours, salt and ground ginger. Rub fat into flour until it resembles breadcrumbs, stir in sugar.

Add beaten egg and enough milk to give soft dough.
Turn onto floured board and knead lightly. Roll out to 1cm (1/4 in) thickness and cut into rounds using 5cm (2in) cutter.