Ginger Rhubarb Crumble

• 7 cups rhubarb, sliced
• 2/3 cup brown sugar, divided
• 2 tablespoons fresh ginger, diced, divided
• 2 tablespoons candied ginger, diced, divided
• 1 large orange, juice of
• zest of one large orange
• 1 cup flour
• 1/2 cup rolled oats
• 1/2 cup butter, cold and cut into cubes
• 1 pinch salt

1. Preheat the oven to 350u0b0F
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!

rhubarb, brown sugar, fresh ginger, candied ginger, orange, zest of one large orange, flour, rolled oats, butter, salt

Taken from www.food.com/recipe/ginger-rhubarb-crumble-484950 (may not work)