Directions:
- Preheat the oven to 350°F
- Put the rhubarb into a medium sized pot along with half the brown sugar, 1 tabespoon of each of the gingers and the orange juice and zest. Bring to a boil and turn down and simmer for a few minutes to soften the rhubarb. Spoon the cooked rhubarb into an ovenproof casserole dish.
- To make the crumble topping put the oats, the remaining brown sugar, the flour, and the rest of the ginger pieces in a bowl. Add the cold butter and blend the butter into the rest of the ingredients with your fingers to create crumbs. Sprinkle the crumb topping over the cooked rhubarb in the casserole.
- Bake at 350F for about 40 minutes, until the topping is golden brown . Cool sligthly before serving. Great with ice cream, whipped cream or custard!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 536.4 Kcal (2246 kJ) | ||
| Calories from fat | 203.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.64g | 35% | |
|---|---|---|---|
| Cholesterol | 40.67mg | 14% | |
| Sodium | 642.08mg | 27% | |
| Potassium | 618.6mg | 13% | |
| Total Carbs | 80.19g | 27% | |
| Sugars | 35.45g | 142% | |
| Dietary Fiber | 7.44g | 30% | |
| Protein | 6.69g | 13% | |
| Vitamin C | 27.7mg | 46% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.4mg | 14% | |
| Calcium | 242.5mg | 24% | |
| Amount Per 100 g | |||
| Calories | 189.8 Kcal (795 kJ) | ||
| Calories from fat | 72.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.01g | 35% | |
|---|---|---|---|
| Cholesterol | 14.39mg | 14% | |
| Sodium | 227.2mg | 27% | |
| Potassium | 218.89mg | 13% | |
| Total Carbs | 28.37g | 27% | |
| Sugars | 12.54g | 142% | |
| Dietary Fiber | 2.63g | 30% | |
| Protein | 2.37g | 13% | |
| Vitamin C | 9.8mg | 46% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.9mg | 14% | |
| Calcium | 85.8mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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