Ginger And Apple Rhubarb Crumble - cooking recipe

Ingredients

1 lb fresh rhubarb
1 lb cooking apple
1 orange
1/2 inch grated gingerroot
1 teaspoon ground cinnamon
1/2 cup light brown sugar
Crumble
1 1/2 cups flour
1/2 cup margarine
1/2 cup light brown sugar
1/3 cup rolled oats
2 tablespoons raw sugar (optional)

Preparation

Cut rhubarb into 1 inch pieces. Juice orange and grate rind. Peel, core, and slice apples.
Combine rhubarb, juice, rind, apples and ginger in a large saucepan and bring to a boil. Lower heat and simmer 2-3 minutes.
Add cinnamon and sugar. Turn mixture into an ovenproof dish. Do not fill more than 2/3 full.
For crumble, sift flour into a bowl and rub in margarine until mixture is crumbly. Stir in sugar, followed by oats. Spoon over tox of the fruit and leve the top. Sprinkle with sugar, if desired.
Bake at 400 degrees F for 30-40 minutes until topping is browned. Serve hot. Especially nice with vanilla ice cream.