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 our desserts, but since rhubarb is definitely a tart fruit, feel free to add more maple syrup to sweeten the dish to your taste.
In a souffle 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 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.
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