Makes 8 servings
1 cup old-fashioned rolled oats
¾ cup packed dark brown sugar
½ cup all-purpose flour
½ teaspoon salt
½ cup unsalted butter, cut into small pieces and chilled
4 cups chopped rhubarb, 1-inch pieces
2 tablespoons finely chopped candied ginger
½ cup sugar
Vanilla ice cream, to accompany
Preheat the oven to 350°F. Grease an 8-inch square baking dish.
Combine the oats, brown sugar, flour, and salt in a medium bowl. Cut the butter into the dry ingredients using a pastry blender until the mixture is crumbly. Place half of the mixture into the baking dish, pressing gently to form a bottom crust. Top with the rhubarb and sprinkle with the chopped ginger and sugar. Top with the remaining oatmeal mixture.
Bake for about 45 minutes or until the rhubarb is tender and the crust is brown. Serve with a scoop of vanilla ice cream.
"Aside from pies, rhubarb is traditionally found in crisps and cobblers. The ingredients in this recipe are what you expect in a cobbler, but add just a couple of tablespoons of candied ginger and wow! Let’s just say this isn’t your grandmother’s rhubarb crisp! It’s a perfect union of tart and sweet . . . with a delightful, spicy kick!"
