I love rhubarb and I love ginger.
A recipe from Easy Vegetarian (Ryland Peters & Small) appealed to me because it combined both of these ingredients. I adapted it by adding apples and changing the quantities to suit my taste.
This is an easy recipe to adapt to what you like and what you have in your fridge.
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Step 1: Ingredients
- 1 ½ cups fresh rhubarb, cut into 1-inch pieces
- 6 pieces of crystallized ginger, chopped
- 2-3 apples, peeled and chopped
- 1 ½ cups slivered almonds
- ¼ cup unsalted butter
- 2 cup rolled oats
- 1 cup fresh breadcrumbs
- ¼ cup brown sugar
You’ll need parchment paper cups for your muffin tin. Check out this instructable.
Step 2: Filling
I picked rhubarb from my garden and chopped off the tops. Chop the rhubarb, apples and ginger up.
Put the rhubarb, ginger, and apples into a pot and cook over a gentle heat until the rhubarb and apples are juicy and start to soften.
The original recipe had sugar added to this step. I find that apples give enough sweetness; however, add sugar if you prefer (it called for 1/4 cup).
Step 3: Crumble
Put the almonds in a dry pan and toast until they are golden. Watch them carefully or they may burn. When golden, remove from heat and reserve.
Add the butter to the pan and melt. Add the oats, breadcrumbs, and brown sugar. Stir continuously until the breadcrumbs and oats start to caramelize and brown.
Remove from the heat and stir in the toasted almonds.
Step 4: Cook
Place parchment paper cups into the muffin cups.
Spoon about 3 Tbsp of the apple/rhubarb/ginger mixture into each of your parchment papers.
Top with about 2 Tbsp of the crumble and press down firmly.
Bake in 400 degree fahrenheit oven for about 10 minutes or until the topping is golden and crisp.
Step 5: Serve
It’s best served warm with a spoon of ice cream.
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