Rhubarb and ginger were made to go together. This delicious Rhubarb Ginger Crumble pairs a sweet and crunchy topping with a tart rhubarb filling that’s full of sweet candied ginger surprises. We tend to go easy on the sugar with our desserts, but since rhubarb is definitely a tart fruit, feel free to add a little more sweetness to it to suit your taste. And remember sweet treats are best eaten in moderation.
- Preheat the oven to 400 degrees.
- In a soufflé or shallow baking dish make the filling by tossing the rhubarb, maple syrup, and candied ginger together.
- 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.
- Pile crumble on top of rhubarb and bake until golden and mixture is bubbling up on the sides, about 40-50 minutes.
- 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 (see Ann’s Tip)
- Pinch of salt
- ¼ cup sliced almonds
- 1 teaspoon ground ginger
- ¼ cup vegetable oil or melted butter
- ⅓ cup maple syrup
Ann's Tips and Tricks
Use oil instead of butter and you will have a terrific vegan version of this dish.
Eat all sweet, sugary treats in moderation. A little bit of sweetness can make you feel good, but don’t overdo it! High calorie desserts are best as a treat, never a habit.