Tart, sweet, crunchy, spicy.

Filling:

  • ½ cup sugar

  • ½ teaspoon ground ginger

  • 2 tablespoons cornstarch

  • 4 cups rhubarb, cut in 1-in chunks

  • 2 or 3 ripe bananas and/or apples, sliced

Topping:

  • 1 cup flour

  • 1 cup brown sugar

  • ½ teaspoon ground ginger

  • ½ teaspoon ground coriander

  • ½ teaspoon ground cardamom

  • 1 cup oatmeal

  • 8 tablespoons butter

  1. Blend sugar, ginger and cornstarch.

  2. Place the rhubarb in a sufficiently-large baking dish.

  3. Add the sugar mix and blend well.

  4. Add banana/apple slices, either spread over the top of the rhubarb or folded in lightly.

  5. Blend the dry topping ingredients in a bowl, then add the butter and and mix with a pastry blender until crumbly.

  6. Spread crumb mixture over filling and bake at 350°F for 50-60 minutes, until fruit is tender and topping is browned and crisp with the filling bubbling up through the cracks.

History:

I’ve adapted this from the recipe for Gingered Rhubarb Apple Crisp at The Rhubarb Compendium, increasing the proportion of rhubarb, varying the other fruit, reducing the sugar, increasing the topping, adding some other spices and, alas, greatly reducing the ginger.
[Ginger: I am shocked, shocked to find that not everyone loves ginger!]