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Rhubarb-Ginger Crumble
A fabulously simple recipe for a delicious rhubarb crumble.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 6 to 8 servings
Calories: 742 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 pounds rhubarb stalks rinsed, ends trimmed and cut into 1-inch pieces
- 2 tablespoons minced fresh ginger
- 2½ cups granulated sugar divided
- 2 cups all-purpose flour
- Pinch of salt
- 14 tablespoons unsalted butter cold and cut into small cubes
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, toss together the rhubarb and ginger. Transfer to a 2 or 3 quart baking dish and sprinkle 2 cups of the sugar over top of the rhubarb mixture; set aside.
- In a medium bowl, whisk together the flour, remaining sugar and salt. Add the butter and use a pastry blender (or two knives or your fingers) to cut the butter into the flour mixture until it resembles coarse meal and the butter pieces are no larger than the size of a pea. Sprinkle the crumble topping evenly over the rhubarb.
- Bake until the topping is golden brown, the rhubarb mixture is bubbling and the rhubarb is soft, about 1 hour 15 minutes. Place the pan on a wire rack to cool slightly; the crumble can be served warm or at room temperature. Top with ice cream or fresh whipped cream, if desired.
Cup of Yum
Notes
- Nutritional values are based on one serving
Nutrition Information
Calories
742kcal
(37%)
Carbohydrates
122g
(41%)
Protein
5g
(10%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Cholesterol
70mg
(23%)
Sodium
16mg
(1%)
Potassium
497mg
(14%)
Fiber
3g
(12%)
Sugar
85g
(170%)
Vitamin A
970IU
(19%)
Vitamin C
12.1mg
(13%)
Calcium
144mg
(14%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 742
% Daily Value*
| Calories | 742kcal | 37% |
| Carbohydrates | 122g | 41% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 70mg | 23% |
| Sodium | 16mg | 1% |
| Potassium | 497mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 85g | 170% |
| Vitamin A | 970IU | 19% |
| Vitamin C | 12.1mg | 13% |
| Calcium | 144mg | 14% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.