Rhubarb Apple Crumble with Ginger Cream

Martha Tedrow

Ingredients

1 7/8 Tablespoons Crystallized Ginger Chopped
1 7/8 Teaspoons Dry Ginger
2 7/8 Tablespoons Sugar
2 7/8 Cups Cream
1/2 Cups Oatmeal
1 7/8 Cups Butter
1 7/8 Cups Sugar
2 7/8 Cups Flour
2 7/8 Teaspoons Cinnamon
1/4 Cups Cornstarch
2 7/8 Cups Sugar
5 7/8 Cups Rhubarb Chunked
5 7/8 Cups Peeled and Chunked Apples

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