Rhubarb Apple Crumble with Ginger Cream

Name Author Other Erin Carter Shirley Ann Carter Clara Dean Patricia Griffin Ethel Heider Ethel Lancaster Martha Tedrow Sara Villat Type Appetizer Dessert Entree Salad Side Dish Soup Ingredients Instructions Preheat oven to 350 degrees. Combine the following: apples, rhubarb, 2 cups sugar, cornstarch, and cinnamon. Place in a 9 X 13 casserole or oval baking dish. In a mixing bowl combine: flour, 1 cup sugar, butter, and oatmeal. Mix well until the dough is crumbly either in a food processor or by hand. Spread the oatmeal mix evenly over the fruit and bake one hour in a 350 degree oven. Cool slightly before serving. Whip the cream; gently stir in 2 tablespoons sugar, dry and crystallized ginger. Serve on the warm crumble