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In a small bowl stir together the sugar, cornflour and ginger until well mixed.
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Place the cherries and rhubarb into a large bowl, sprinkle over with the mixed dry ingredients and stir well. While making the topping, stir from time to time.
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Make the topping:
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Put the flours, sugar, baking powder, salt and ginger into a food processor. Pulse to blend. Sprinkle the butter pieces over the top, then continue to pulse until the mixture resembles breadcrumbs.
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Drizzle in the milk and continue to pulse until it forms moist clumps.
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Turn out onto a very lightly floured board.
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Cut into 20 pieces and shape each into a ball.