"Bertie Doe" > wrote in message
...
> 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
>
>
forget the buckle, get me the rhubarb ginger jam recipe!
-ginny