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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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this recipe I got from Miriam Morash on the Victory Gardens many years ago..I will now post it to share. Ingredients:
2 lbs rhubarb, washed and diced |
4 large granny smith apples, dice same size as rhubarb |
1/3 cup fresh ginger, finely chopped |
2/3 cup white sugar |
1/4 cup dry tapioca |
1/2 cup all-purpose flour |
3/4 cup brown sugar, packed |
1/2 cup cold butter |
1 cup quick oats |
1/2 cup almonds |
Directions:
1. Preheat oven to 375°F.
2. Wash and dice rhubarb and apples all the same size pieces.
3. Add in the fresh ginger, white sugar, tapioca.
4. Toss all well together.
5. Place in a 9 x 13 baking pan.
6. In a food processor put the flour and brown sugar and cold butter.
7. Pulse until like pea like pieces or a coarse cornmeal texture.
8. Add the oats and almonds by hand crumbling well together.
9. Spread crumb mixture over fruit mixture.
10. Bake for 45- 50 minutes until brown and bubbly.
11. Serve warm with vanilla ice cream.
12. Note: this recipe in with the fruit also had 1/2 tsp ground ginger, but I always thought the fresh ginger was enough.
13. Use your judgement if you would like to add it or not.
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