I don't tend to do a lot with rhubarb. I enjoy the odd strawberry-rhubarb pie. But I don't think I've ever made one myself. I usually just get them ready-made from shops and restaurants. And, other than that, my rhubarb experience is very limited. But I know that TF enjoys various rhubarb-based confections as an occasional treat. And I do now have a bunch of recipes that call for it. And she also loves ginger. So, when rhubarb came into season this spring, I decided to give it a try. (I then failed to write it up for half a year, but that's beside the point.)
Gingered Rhubarb Crsip
Slightly adapted from Dish of the Day by Kate McMillan
Ingredients
- 680g rhubarb, cut into 1cm pieces
- 1 large orange
- 3/4 c. sugar
- 2.5cm (1") piece fresh ginger, peeled and grated
- 3/4 c. flour
- 1/2 c. brown sugar
- 1/3 c. rolled oats
- 1/4 tsp. ground cinnamon
- 1/8 tsp. coarse sea salt
- 1/4 c. unsalted butter, melted
- vanilla ice cream, to serve (optional)
Directions
- Preheat oven to 190°C (375°F).
- Combine rhubarb with 1 tsp. orange zest, 1/3 c. orange juice, and the (granulated) sugar in a 23cm (9") square baking tin.
- In a bowl, combine the flour, brown sugar, oats, cinnamon, and salt and mix well.
- Add the butter and stir until evenly mixed.
- Sprinkle the oat mixture over the rhubarb.
- Bake at 190°C (375°F) until topping is golden and juices are thick (30-40 minutes).
- Allow to cool for at least 20 minutes before serving.
- Serve as-is or with vanilla ice cream.
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