Recipe for Dinner
Ginger Rhubarb Crisp
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.