For dessert, Minoo prepared a Gingered Rhubarb Apple Crisp for the South Arm Community Kitchen. Rhubarb is in season at this time of the year.

This Gingered Rhubarb Apple Crisp is bursting with ginger flavour. This will be perfect if served with a scoop of vanilla ice-cream.

Rhubarb is low in saturated fat, cholesterol and sodium. It is high in dietary fiber, Vitamin C, Vitamin K, Calcium, Potassium, Manganese and Magnesium. Rhubarb is good for maintaining general good health and weight lost diet.

Ingredients

• 2 cups diced rhubarb
• 1 large apples
• 1 cup sugar
• 1 tablespoon minced crystallized ginger
• 1 tablespoon flour

Topping:

• 1/2 cup flour
• 1/2 cup brown sugar
• 4 tablespoons cold butter
• 1/2 teaspoon ground ginger
• 1/2 cup oatmeal

P/S: butter missing from the photos because it was stored in the fridge to keep cold

Source: Minoo

Actually, we had a double dessert day. Peggy also demonstrated a Mango Pudding dessert which I had blogged about here. Since the mango pudding needs time to refrigerate to set, Peggy prepared one at home so that we can enjoy it here. We also got to bring home some which Peggy demonstrated in the kitchen. Peggy, thank you for sharing.

Instructions

Preheat the oven to 350F. Core and thinly slice the apple with skin on. Dice the rhubarb. Place rhubarb and apples in a large bowl. Add sugar and toss to coat well.

Add flour and toss well.

To make the topping, combine flour and brown sugar in a medium bowl.

Cut the cold butter into chunks. Break the cold butter into the flour and sugar mixture.

Use a pastry blender to cut butter until crumbly or you can use your fingers to crumble the butter.

We left out the oatmeal which should go into the flour and sugar mixture. We added the oatmeal here and toss again.

Turn the apple and rhubarb mixture into a greased 9″pie pan. Sprinkle with ground ginger.

Spread crumb mixture over rhubarb and apples. Bake in a 350F preheated oven for 45 to 50 minutes, or until fruit is tender and topping is browned. Serve warm.