Rhubarb and Ginger Cobbler

Preheat the oven to 200°C (180°C fan/Gas 6). Trim and chop the rhubarb into 2-3 cm pieces.

Combine the chopped rhubarb, soft brown sugar, and water in a baking dish. Toss gently to coat the rhubarb evenly.

In a mixing bowl, sift together the self-raising flour, wholemeal flour, ground ginger, and a pinch of salt.

Rub the margarine into the flour mixture using fingertips until the texture resembles breadcrumbs.

Stir the caster sugar into the flour mixture, then make a well in the center.

Whisk together the egg and milk, then pour into the well and stir gently with a wooden spoon until just combined into a soft, thick batter. Do not overmix.

Drop spoonfuls of the batter over the rhubarb filling, spacing them so the fruit is partially visible between the cobbler topping. Aim for 8-10 mounds.

Bake in the preheated oven for 30-35 minutes until the topping is golden and a skewer inserted into the thickest part comes out clean.

Remove from the oven and allow to cool for 5 minutes before serving warm.