Photo: Sorin Gheorghita
Rhubarb-Ginger Crumble
10 ingredients
openrecipes
A crumble is a wonderful way to manage an overflowing fruit bowl, and this version is perfect for spring when tangy rhubarb first appears in the markets.
Estimated Nutrition (whole recipe, rough)
678
Calories
14g
Protein
19g
Fat
109g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 Tbs. (3/4 stick) unsalted butter, cut into 1/4-inch cubes, plus more for greasing
- 1 cup unbleached all-purpose flour
- 3/4 cup firmly packed light brown sugar
- 3/4 cup chopped almonds
- 1/3 cup finely chopped crystallized ginger
- 1/4 tsp. sea salt
- 2 lb. rhubarb, trimmed and cut into 3/4-inch pieces (about 6 cups)
- 1 Tbs. peeled and minced fresh ginger
- 3/4 cup granulated sugar
- Vanilla ice cream for serving (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes