Ginger and Apple Rhubarb Crumble |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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 Ingredients:
1 lb fresh rhubarb |
1 lb cooking apple |
1 orange |
1/2 inch grated gingerroot |
1 teaspoon ground cinnamon |
1/2 cup light brown sugar |
1 1/2 cups flour |
1/2 cup margarine |
1/2 cup light brown sugar |
1/3 cup rolled oats |
2 tablespoons raw sugar (optional) |
Directions:
1. Cut rhubarb into 1 inch pieces. Juice orange and grate rind. Peel, core, and slice apples.
2. Combine rhubarb, juice, rind, apples and ginger in a large saucepan and bring to a boil. Lower heat and simmer 2-3 minutes.
3. Add cinnamon and sugar. Turn mixture into an ovenproof dish. Do not fill more than 2/3 full.
4. 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.
5. Bake at 400 degrees F for 30-40 minutes until topping is browned. Serve hot. Especially nice with vanilla ice cream.
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