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    You are in: Home / Recipes / Ginger and Apple Rhubarb Crumble Recipe
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    Ginger and Apple Rhubarb Crumble

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Super Wifey's Note:

    A twist on the traditional rhubarb uses orange rind, ginger and brown sugar. Originally the recipe said to use hazelnuts, toasted and chopped, instead of oats, but I dislike hazelnuts. Your choice

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    Units: US | Metric



    1. 1
      Cut rhubarb into 1 inch pieces. Juice orange and grate rind. Peel, core, and slice apples.
    2. 2
      Combine rhubarb, juice, rind, apples and ginger in a large saucepan and bring to a boil. Lower heat and simmer 2-3 minutes.
    3. 3
      Add cinnamon and sugar. Turn mixture into an ovenproof dish. Do not fill more than 2/3 full.
    4. 4
      For crumble, sift flour into a bowl and rub in margarine until mixture is crumbly. Stir in sugar, followed by oats. Spoon over tox of the fruit and leve the top. Sprinkle with sugar, if desired.
    5. 5
      Bake at 400 degrees F for 30-40 minutes until topping is browned. Serve hot. Especially nice with vanilla ice cream.

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    Nutritional Facts for Ginger and Apple Rhubarb Crumble

    Serving Size: 1 (269 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 470.9
    Calories from Fat 144
    Total Fat 16.0 g
    Saturated Fat 2.8 g
    Cholesterol 0.0 mg
    Sodium 196.2 mg
    Total Carbohydrate 79.4 g
    Dietary Fiber 5.2 g
    Sugars 46.1 g
    Protein 5.2 g

    The following items or measurements are not included:


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