Rhubarb, Candied Ginger and White Chocolate Crisp
IngredientsServes 6 to 8
2 lbs (1 kg) rhubarb stalks, ends trimmed, cut into 1-in (2.5 cm) pieces
2 tbsp (30 ml) minced fresh ginger
½ cup (125 ml) granulated sugar
4 oz (125 g) white chocolate, coarsely chopped
1 cup (250 ml) coarsely chopped candied ginger, divided
1½ cups (375 ml) all-purpose flour
½ cup (125 ml) old-fashioned oats
½ cup (125 ml) brown sugar
1 tsp (5 ml) cinnamon
1 tsp (5 ml) ground ginger
¾ cup (175 ml) melted butter
ice cream or whipped cream, to serve
- Preheat oven to 350 F (180 C).
- In a large mixing bowl, toss together rhubarb and fresh ginger. Transfer to a greased 2 or 3-quart (2 L or 3 L) baking dish and sprinkle with sugar, white chocolate and ½ cup (125 ml) candied ginger.
- In a medium bowl, combine flour, oats, brown sugar, cinnamon, ground ginger and remaining ½ cup (125 ml) candied ginger. Drizzle in melted butter and mix until crumbly and resembling coarse sand. Distribute evenly over rhubarb.
- Bake until topping is golden brown and filling is bubbling and soft, about 1 hour to 1 hour, 15 minutes. Remove and cool on wire rack. Can be served warm or at room temperature with ice cream or whipped cream.