Rhubarb-Ginger Crisp

By KRed

From Barb Gilbertson. She didn't like these that much (said you couldn't taste the ginger). I liked them.

Ingredients

• 3/4 c. plus 2 T. flour, divided
• 3/4 c. sugar
• 4 c. chopped rhubarb
• 3/4 c. firmly packed light brown sugar (5.2)
• 3/4 c. old fashioned oats (2.6)
• 1/2 tsp. grated fresh or 1/4 tsp ground ginger
• 6 T cold butter, cut into pieces
• Vanilla ice cream (optional)

Preparation

Step 1

1. Preheat oven to 375. Spray a 1 1/2 quart or 8-inch square baking dish with nonstick cooking spray.
2. In a large bowl, combine 2 T flour and sugar; add rhubarb, and toss to coat. Spoon mixture into prepared baking dish.
3. In a medium bowl, combine brown sugar, oats, ginger, and remaining 3/4 c. flour. Using a pastry blender, cut in butter until mixture is crumbly. Sprinkle brown sugar mixture over rhubarb mixture, and bake for 45 to 50 minutes or until topping is crisp and lightly browned. Serve warm with vanilla ice cream, if desired.