Double Ginger Rhubarb Crumble
Serve this crumble with ice cream or whipped cream for dessert, or on its own or with yogurt for breakfast. Two types of ginger appear in both the crumble topping and the rhubarb filling, and the combination of sweet, tart and lightly spicy is unexpected and hard to resist. The butter is easily substituted with margarine if you’d prefer a vegan crumble.
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Ingredients
For 10 Serving(s)
double-ginger-rhubarb-crumble
- 7 c sliced rhubarb
- 2/3 c brown sugar
- 2 T diced candied ginger
- 1 orange
- 1 c all-purpose flour
- 1/2 c rolled oats
- 1/2 c butter
- pn salt
Double Ginger Rhubarb Crumble Directions
- Preheat oven to 350℉.
- In a medium saucepan, combine the rhubarb, half of the brown sugar, half of the fresh ginger, half of the candied ginger, and the orange zest and juice. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, until the rhubarb is tender. Transfer to a baking dish.
- In a large mixing bowl, combine the remaining brown sugar, remaining fresh and candied ginger, the flour, rolled oats, butter, and salt. Use your fingers to break the mixture into big crumbs. Sprinkle evenly over the rhubarb, and bake 40 minutes, until the crumble is golden and bubbly.
- Serve warm or at room temperature.