Rhubarb – Ginger Crisp
Recipe Courtesy of Nikki Cascone
Serves: 12

Ingredients:
3 stalks rhubarb, rinsed
¼ cup brown sugar
1 orange, juice and zest
1 cup flour
¼ cup golden raisins
1/2 cup cold butter
1/2 cup rolled oats
1 bunch fresh mint
2 pieces fresh ginger, peeled and chopped
1 qt heavy cream
1 tspn vanilla extract

Directions:
Rinse and trim the Rhubarb. Preheat oven 375°F. Put the rhubarb and half the sugar into a pan. Add orange juice and zest, cover, bring to the boil and simmer for a few minutes. Uncover and simmer until the rhubarb is soft. Pour the mixture into a baking pan.

To make your crumble topping, mix together the flour and butter until it looks like fine bread crumbs. Stir in the oats, the rest of the sugar, raisins and the ginger. Sprinkle the crumble over the rhubarb and bake for 30-40 minutes.

While the bake is in the oven whip the heavy cream with vanilla extract until it is still and reserve in the cooler. Top with fresh cream and fresh mint.

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