Bertie Doe wrote:
> Rhubarb and ginger is a great combo. Last year, some of my surplus
> rhubarb went to a nabe' who gave me some rhubarb and ground ginger jam.
> When I saw this recipe from WP I had to try it and it's fantastic hot or
> cold -
> http://preview.tinyurl.com/qg8acx
> Some of the blog comments attached to the post, suggest using more
> rhubarb and I would agree. As you see from the pics, my ancient 7" x 4"
> tin struggled to cope with this recipe. They recommend 9", so ordered
> for next time, perhaps increasing to 1.5lb rhubarb but keeping the sugar
> at 8oz. The buckle has a nice brown sponge finish to top and sides, with
> a slightly sticky center.
>
> The recipe uses ground ginger in the cake and candied ginger for a
> crunchy topping. They suggest after cooking that the buckle be turned
> upside-down. I guess this is to make easier cutting. Not so sure about
> this, as you see from my photos, they base looks quite pale, I don't
> think it's undercooked, could be the large element of buttermilk
> migrating south. Perhaps the new 9" dia x say 3" high, may give a
> browner base?? I used 1 tbsp of lemon juice to regular milk as a b/m
> substitute. Anyway do try it, if you like sweet/sharp with ginger
> contrasts.
> http://s222.photobucket.com/albums/d...t=1325a5d4.pbw
>
>
>
Interesting. My rhubarb spices tend to be cinnamon and/or nutmeg.

--
Jean B.