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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350°F | 2. Put the rhubarb into a medium sized pot along with half the brown sugar, 1 tabespoon of each of the gingers and the orange juice and zest. Bring to a boil and turn down and simmer for a few minutes to soften the rhubarb. Spoon the cooked rhubarb into an ovenproof casserole dish. | 3. To make the crumble topping put the oats, the remaining brown sugar, the flour, and the rest of the ginger pieces in a bowl. Add the cold butter and blend the butter into the rest of the ingredients with your fingers to create crumbs. Sprinkle the crumb topping over the cooked rhubarb in the casserole. | 4. Bake at 350F for about 40 minutes, until the topping is golden brown . Cool sligthly before serving. Great with ice cream, whipped cream or custard! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rhubarb	7	cups	sliced	179.34	38.7716	7.686	1.7080000000000002
brown sugar	2/3	cup	divided	213.2	40.0053	6.6733	3.3280000000000003
ginger	2	tablespoons	diced divided	9.6	2.1324	0.2184	0.09
ginger	2	tablespoons	diced divided candied	9.6	2.1324	0.2184	0.09
orange juice	1			-	-	-	-
orange				-	-	-	-
flour	1	cup		578.28	126.6054	9.401	2.2436
oat	1/2	cup	rolled	115.62	31.1234	8.131	3.3041
butter	1/2	cup	cut	684.0	31.428	21.372	57.6
salt	1	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.