lovely sweet-tart flavour
Rhubarb-Ginger Crumble
Serves 6 - 8
2 lbs. rhubarb stalks, cut into 1" pieces
1/4" piece ginger, peeled
and finely minced
2 1/2 cups sugar
2 cups flour
Pinch salt
14 tbsp. unsalted butter, cut into small pieces
1. Preheat oven to 350º. Put rhubarb and ginger into a medium bowl and toss together, mixing thoroughly. Transfer to a large baking dish. Sprinkle 2 cups of the sugar over rhubarb mixture and set aside.
2. Whisk flour, salt, and the remaining 1/2 cup sugar together in a medium bowl. Using a pastry cutter or 2 table knives, work butter into flour mixture until it resembles coarse meal flecked with pea-size pieces of butter. Scatter topping evenly over rhubarb mixture.
3. Transfer dish to oven and bake until topping is golden brown and rhubarb is soft, about 1 hour 15 minutes. Set aside to cool on a wire rack at least 10 minutes before serving warm, or allow to cool to room temperature.
