Chop rhubarb (I used previously frozen rhubarb)
Melt butter and stir rhubarb. cook until just tender. cool. (original recipe states 5minutes but because I used blanched thawed rhubarb it only takes a minute)
Sift flour soda cinnamon into bowl. Stir in the almonds ginger sugar and rhubarb. (drain excess liquid from rhubarb) stir milk slowly so you get a just sticky enough dough.
Knead until smooth on a floured surface. Divide in two and place halves onto greased oven trays. Shape into rounds and mark into wedges.
Sprinkle with extra sugar and bake in hot oven for 20 minutes
