Rhubarb & Ginger Crumble | Recipes | Cook For Your Life
Rhubarb Ginger Crumble - Cook For Your Life- anti-cancer recipes

Rhubarb & Ginger Crumble

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5 out of 5 stars (based on 13 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

Rhubarb and ginger were made to go together. The tart rhubarb filling is complimented by bites of sweet candied ginger and a sweet, crunchy crumble topping. We tend to go easy on the sugar in...



  • 1 pound rhubarb, cleaned and cut into 1-inch pieces
  • ¼ cup maple syrup, or to taste
  • ½ cup candied ginger, chopped


  • 2 cups rolled oats
  • ⅓ cup whole-wheat pastry flour
  • Pinch of salt
  • ¼ cup sliced almonds
  • 1 teaspoon ground ginger
  • ¼ cup vegetable oil or melted butter
  • ⅓ cup maple syrup
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Nutrition Facts


382 cals


13 g

Saturated Fat

1 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

9 g


64 g


35 g


6 g


6 g


51 mg


  1. Preheat the oven to 400 degrees.
  2. In a souffle or shallow baking dish, make the filling by tossing the rhubarb, maple syrup, and candied ginger together.
  3. To make the crumble, stir together the oats, flour, salt, almonds, and ground ginger in a medium bowl. Stir in maple syrup and oil or melted butter until the oats are completely coated.
  4. Pile the crumble on top of rhubarb. Bake until crumble is golden and the rhubarb mixture is bubbling up on the sides, about 40-50 minutes.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society