GINGER AND APPLE RHUBARB CRUMBLE
A twist on the traditional rhubarb uses orange rind, ginger and brown sugar. Originally the recipe said to use hazelnuts, toasted and chopped, instead of oats, but I dislike hazelnuts. Your choice
Provided by ladyroseofrohan
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut rhubarb into 1 inch pieces. Juice orange and grate rind. Peel, core, and slice apples.
- Combine rhubarb, juice, rind, apples and ginger in a large saucepan and bring to a boil. Lower heat and simmer 2-3 minutes.
- Add cinnamon and sugar. Turn mixture into an ovenproof dish. Do not fill more than 2/3 full.
- For crumble, sift flour into a bowl and rub in margarine until mixture is crumbly. Stir in sugar, followed by oats. Spoon over tox of the fruit and leve the top. Sprinkle with sugar, if desired.
- Bake at 400 degrees F for 30-40 minutes until topping is browned. Serve hot. Especially nice with vanilla ice cream.
Nutrition Facts : Calories 470.9, Fat 16, SaturatedFat 2.8, Sodium 196.3, Carbohydrate 79.5, Fiber 5.2, Sugar 46.2, Protein 5.2
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