DINING RESERVATIONS FOR EPCOT

Recipe for Dinner

Ginger Rhubarb Crisp

SERVES 4

225 g/8 oz/1/2 rhubarb, chopped into small pieces 25 g/1 oz/1/2 tbsp light brown sugar 25 g/1 oz/1/2 cup plain (all-purpose) flour 15 ml/1 tbsp water 25 g/1 oz/1/2 tbsp butter or margarine

6 ginger biscuits (cookies), crushed Creme fraiche

Extra brown sugar, for sprinkling

Cook the rhubarb in a saucepan with the sugar, flour, water and butter or margarine for about 10 minutes until mushy. Press the crushed biscuits into the bottom of a dish or serving bowls. Chill. Pour the rhubarb on to the biscuits and finish with the creme fraiche and a little sugar. Chill well before serving.

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