| | FOR THE RHUBARB AND ORANGE C |
| 375 | g | Rhubarb; cut into 1cm ( 1/2 |
| | ; inch pieces) (12oz) |
| 350 | ml | Orange juice; (12fl oz) |
| 3 | tb | Cointreau; (3 to 4) |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Ground cloves |
| | Freshly grated nutmeg |
| 75 | g | Soft brown dark sugar; (3oz) |
| 1 | tb | Cornflour; dissolved in 2 |
| | ; tablespoons water |
| 4 | | Oranges; pared into segments |
| | FOR THE GINGER TIMABLES |
| 175 | g | Self raising flour; (6oz) |
| 1/4 | ts | Ground cinnamon |
| 1/4 | ts | Ground cloves |
| 1/4 | ts | Ground ginger |
| 1/2 | | Tespoon baking powder |
| 3/4 | ts | Bicarbonate of soda |
| 2 | md | Size eggs |
| 75 | g | Butter; softened (3oz) |
| 125 | g | Soft dark brown sugar; (4oz) |
| 1 | ts | Black treacle |
| 1 | | Heaped teaspoon freshly grated root |
| | ; ginger |
| 125 | g | Preserved ginger; finely chopped |
| | ; (4oz) |
| 175 | ml | Warm water; (6fl oz) |
