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Ingredients
3 tablespoons unsalted butter
1 pound fresh rhubarb
1 cup fresh strawberries, hulled and halved
1 cup fresh raspberries
1 ½ teaspoons ground ginger
1 cup brown sugar
2 tablespoons flour
½ cup rolled oats
½ pint vanilla ice cream
Nutritional analysis per serving (4 servings)
65 grams carbs; 37 milligrams cholesterol; 388 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 6 grams fiber; 44 milligrams sodium; 5 grams protein; 47 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. Butter a four-cup baking dish with one-half tablespoon of the butter.
- Step 2
Remove any leaves from the rhubarb stalks. Dice the rhubarb. Place in a bowl and mix with the strawberries, raspberries, a teaspoon of ginger and three-fourths cup of sugar. Spread into the baking dish. Dot with one-half tablespoon of butter.
- Step 3
With a fork or your fingertips mix the remaining sugar and ginger with the flour and oats. Cut the remaining butter in bits and mix them in until crumbly. Spread this mixture over the rhubarb.
- Step 4
Place in the oven and bake 25 to 30 minutes, until top is browned and fruit begins to bubble. Allow to cool 20 minutes, then serve with ice cream.
Private Notes
Comments
So I tried this the other night and I was disappointed. Let me preface this by saying that I was distracted, so my opinion may not be fair. My only concern was that there are no thickeners; only cooking the mixture for 25 minutes, then letting it sit doesn't really thicken the juices. I will try one more time, and maybe add some tapioca or cornstarch. We'll have to see.
Good flavor but about a cup of liquid after baked. Maybe try a shallower dish? I poured off liquid and it was fine but not great. Maybe a T of corn starch to the fruit? Worth trying again even if was a disappointing outcome first round! The ginger was so nice.
I don’t know if I misinterpreted the weight of rhubarb but without the leaves included in the weight I ended up with more than could fit in the 4c dish. I added tapioca to thicken (maybe 1T) and the consistency was good. I also doubled the crumble because I looooove crumble topping. Tangy and sweet balance were great, and the addition of ginger was delightful.
This was delicious, perfect balance of sweet and sour. I did modify a few things to adapt to my taste: used about 75% the amount of sugar for both fruit and crumble, as tend to find a lot of recipes too sweet for my taste. And I cooked in a large pan (11x 13) which meant I needed to double the crumble recipe. A perfect ratio of fruit and crumble imho
love this recipe! I used grated butter and added 2 tablespoons of almond flour, ground coriander, cinnamon, clove and a splash of red Tabasco with minced fresh mint leaves. I let it cook for about 40 minutes in a high walled casserole dish. Heavenly!