real life test kitchen: easy rhubarb and ginger crumble

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Spring may be teasing us with these hot and cold days, but that doesn’t mean you can’t partake in some fruits of the season. Or should I say, vegetable of the season, since rhubarb is a not a fruit but more like a vibrant cousin of celery. I made this crumble last night, inspired by recipe from Good To Share by Sara Sara Kate Gillingham-Ryan. I admit I tossed a few strawberries in — but you don’t need them. I also eye-balled the ingredients because I wanted to make a smaller amount than the recipe called for. This is one that is easy to wing it. Crumble away!

Rhubarb Ginger Crumble — serves 4
What You Need:

4 to 5 stalks of rhubarb cut in 1/2 inch small bites
6 tablespoons of cold butter
1 cup of flour
2/2 cup of light brown sugar
1/3 cup of sugar
1/4 cup of diced crystallized ginger
1 tablespoon of fresh grated ginger
1/2 cup of crushed almonds
1/2 cup sliced strawberries (optional)
Vanilla ice cream – for serving

How to Make
1. Preheat oven to 350. Cut up the rhubarb and strawberries (if adding). Stir it in a bowl with fresh ginger and the granulated sugar. Add sugar slowly — you may not want to use whole amount.
2. In your electric mixer, use pastry blade to mix light brown sugar, flour and 4 tablespoons of butter until, well, crumbly. Add in almonds and crystallized ginger and mix with your hands until moist and clumpy.
3. Pour fruit mixture into a baking dish. Cut up remaining two tablespoons of butter into small pieces and sprinkle around.
4. Cover fruit with the sugar-butter-almond mixture. I like my crumble thick and crunchy, but you can decide how much you want.
5. Bake about 50 minutes or until bubbling and dark brown on top.
6. Cool slightly and serve warmish with ice cream.
7. Repeat all summer long!

Don’t miss another favorite recipe of ours: Easy Berry Crisp.

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