Ginger Rhubarb Oatmeal Crumble
- 8 cups chiopped rhubarb
- 3 tablespoons grated fresh ginger
- 1/2 to 1 cup sugar (rhubarb is acid. 1/2 cup to remain a little acid to 1 cup for really sweet)
- some frozen red berries (optional)
- salt
- 1/2 cup flour (pick the flour you like)
- 1/2 cup brown sugar
- 1/2 cup salted butter, soften
- 2 tablespoons cinnamon (optional)
- 2 cups rolled oats
Preheat oven to 350 F.
Grease a 9 by 13 baking dish
Mix the sugar, salt, ginger and rhubarb in a bowl. Mix well. I cut the rhubarb into 1 inch pieces. If stem is big I also divide it in 2 or 3. You may also add some redberries if you'd like.
Pour mixture into the baking dish
Thoroughly combine flour, brown sugar and cutup soft butter using your (clean!!) fingers until consistency is crumbly , almost sandy. You may use a food processor if you just worked on your car and cannot remove the black grease off your hands.
Stir in Oatmeal and mix it all together. Spread over the rhubarb
Bake on center rack of preheated oven until the topping is slightly golden and the juices are thick and bubbly. Should take about 45 minutes. Check frequently after 30 mns to see if bubbles are thick.
Let cool down for about 30 mns. Then enjoy, with or without whipped cream or vanilla ice cream, while sipping coffee or not
No pictures at this time. I will add them next time I prepare this crumble. Rhubarb season is coming soon so the wait should not be too long.