Rhubarb and Ginger Crumble
added 02/22/11
Serves 6-8
This lovely crumble is a favorite in spring when rhubarb is at its peak. It is delicious served with vanilla ice cream or whipped cream. Rhubarb is a member of the buckwheat family and only its tart fleshy stalks are eaten. The peak harvest months of field-grown rhubarb, which has a more distinctive flavor than the hothouse variety, are April, May, and June.
Filling:
5-6 stalks rhubarb, cut into 1-inch pieces
1/4 cup sugar
1 Tbs. chopped crystallized ginger
Grated zest and juice of one orange
Topping:
6 Tbs. unsalted butter, cut into pieces
1/2 cup all purpose flour
1/2 cup packed light brown sugar
1/2 cup old-fashioned oats
1/3 cup sliced almonds
2 tsp. ground ginger
Preheat the oven to 375ºF. Lightly butter a 9-inch square baking pan. In a medium bowl combine the rhubarb, sugar, ginger, orange zest and orange juice. Stir to combine. Spoon into the prepared pan.
Combine the butter, flour, and ground ginger in a food processor. Pulse 3 to 4 times or until the mixture resembles coarse crumbs. Stir in the oats, almonds, and brown sugar. Spread over the fruit mixture. Bake for 40 minutes or until juices are bubbling and top is browned. Remover from the oven and serve warm with vanilla ice cream or whipped cream.
—Victoria Hicks
