Rhubarb makes a fantastic pie and pudding filler, it has a similar amount of fructose as an apple (about 3%) but double the amount of fibre which is vital when consuming fructose. Try this delicious recipe on a cold winter’s night.
- Serves : 6
- Oven temp : 170C (150C fan forced)
- Cooking time : 40-50 minutes
- Pan : 1 litre oven-proof dish
Bunch of rhubarb (around 500g)
3 tablespoons The Sugar Breakup Dextrose
1/3 cup The Sugar Breakup Rice Malt Syrup
1 ¼ cup (185g) plain flour
2 teaspoons ground ginger
1 tsp cinnamon
Sprinkle of nutmeg
A pinch of salt
125g unsalted butter
2 to 3 more tablespoons The Sugar Breakup Dextrose
2 tablespoons milk
½ teaspoon bicarbonate of soda
How can a gingerbread be a pudding?
- Cut the rhubarb into 3cm pieces, put in a buttered 1-litre ovenproof dish and toss with 2 to 3 tablespoons of dextrose (this will leave the rhubarb still quite tart, if you want it sweeter add a couple more tablespoons of dextrose).
- Measure the rice malt syrup then stand the measuring cup in hot water to loosen the syrup.
- Sift the flour, spices and salt together.
- Cream the butter and 3 tablespoons of dextrose until pale and fluffy, beat in the rice malt syrup, then the egg.
- Fold in the spiced flour.
- Heat the milk then stir the bicarbonate of soda into the milk until dissolved. Add to the batter and mix well.
- Spoon the batter over the rhubarb and bake for about 35 minutes until pudding is cooked. Test with a skewer to see if it comes out clean.
Stephanie Alexander did a wonderful adaption of this recipe originally from Margaret Costa’s Four Season’s Cookery Book. We have adapted the recipe to suit those who have gone sugarfree and increased the spices to get a real ginger hit!