Ginger Rhubarb Crisp

Ginger Rhubarb Crisp
Makes 8 servings.
per serving
Calories: 360
Carbohydrates: 33 g
Dietary Fiber: 3.25 g
Protein: 6.0 g
Total Fat: 22.75 g
1 cup (250 mL) all purpose flour
1/2 cup (125 mL) oatmeal
2 tbsp (30 mL) brown sugar
1/2 cup (125 mL) seeds or chopped nuts of your choice
3/4 cup (175 mL) butter, cut into small cubes
1 lb (500g) rhubarb, cut into 1/2"(1.25 cm) lengths
4 apples, peeled, cored, chopped
1/2 cup (125 mL) brown sugar
2 tsp (10 mL) ground ginger
2 tsp (10 mL) finely grated orange peel
  1. To prepare the topping: In a medium bowl, mix together the flour, oatmeal, sugar and seeds or nuts. Add the butter and using your fingers, cream the butter into the flour until it resembles large coarse crumbs. Chill until ready to use.
  2. Preheat oven to 375F (190C).
  3. To prepare the filling: Combine rhubarb, apples, sugar, ginger and orange peel in a medium bowl. Transfer to 9" (23 cm) square or 7" x 10" (18 x 25 cm) oval shallow baking dish and cover completely with the prepared topping. Bake for about 30 to 40 minutes or until topping is nicely browned and fruit filling is tender and bubbling.