Rhubarb and Ginger Cobbler

Ingredients

 * 450g (1lb) rhubarb
 * 30ml (2 tbsp) soft brown sugar
 * 30ml (2 tbsp) water
 * 100g (4oz) self raising flour
 * 100g (4oz) wholemeal flour
 * 5ml (1 tsp) ground ginger
 * Pinch salt
 * 50g (2oz) margarine
 * 25g (1oz) caster sugar
 * 1 egg + 75ml (5 tbsp) milk

Directions

 * 1) Slightly soften fruit in water and brown sugar. Transfer to casserole dish, leave to cool.
 * 2) Sieve together flours, salt and ground ginger. Rub fat into flour until it resembles breadcrumbs, stir in sugar.
 * 3) Add beaten egg and enough milk to give soft dough.
 * 4) Turn onto floured board and knead lightly.
 * 5) Roll out to 1cm (1/4 in) thickness and cut into rounds using 5cm (2in) cutter.
 * 6) Arrange scones on top of fruit overlapping slightly. Brush with little milk to glaze.
 * 7) Bake: Conventional Oven preheated, 190­C 30-35 mins (Gas Oven preheat Mark 5 shelf 2 30 mins)