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.
20 min prep
- 1 pound rhubard, cleaned and cut into 1-inch pieces
- 1/4 cup maple syrup, or to taste
- 1/2 cup candied ginger, chopped
- 2 cups rolled oats
- 1/3 cup whole wheat pastry flour
- Pinch of salt
- 1/4 cup sliced almonds
- 1 teaspoon ground giner
- 1/4 cup vegetable oil or melted butter
- 1/3 cup maple syrup
- Preheat the oven to 400 degrees.
- In a souffle or shallow baking dish, make the filling by tossing the rhubard, 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 tops of rhubard. Bake until crumble is goldden and the rhubard mixture is bubbling up on the sides, about 40-50 minutes.
Nutrition Facts (per serving):
Calories: 382; Fat: 13g; Saturated Fat: 1g; Polyunsaturated Fat: 3g; Monounsaturated Fat: 9g; Carbohydrates: 64g; Sugar: 35g; Fiber: 6g; Protein: 6g; Sodium: 51mg
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.
This recipe was originally published on Cook for Your Life. It is used by permission.