Home > Recipes > Dessert > Rhubarb Ginger Crumble

Rhubarb Ginger Crumble

Name: Rhubarb Ginger Crumble
Prep time: 20

(7 votes, average: 4.43 out of 5)

20 min prep

6 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

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...

Ingredients

Filling:

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

Crumble:

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

Missing an Ingredient?

Visit our ingredient substitution guide.

Nutrition Facts

Calories

382 cals

Fat

13 g

Saturated Fat

1 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

9 g

Carbohydrates

64 g

Sugar

35 g

Fiber

6 g

Protein

6 g

Sodium

51 mg

Directions

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.

Chef Tips

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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.