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Rhubarb & Ginger Crumble

Name: Rhubarb & Ginger Crumble
Prep time: 20

(8 votes, average: 4.25 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. 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...

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
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

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 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.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, 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.