Oat Ginger Rhubarb Crumble Recipe | PBS Food

Oat Ginger Rhubarb Crumble

Oat Ginger Rhubarb Crumble Recipe

This Oat Ginger Rhubarb Crumble recipe is simple with a warming topping. (Recipe Credit: Adrianna Adarme of Fresh Tastes)


Yield: 4-6 servings


  • 1 1/2 pounds rhubarb cut into 1-inch pieces
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated ginger
  • For the Crumble:
  • 3/4 cup all-purpose flour
  • 1/4 cup of cold unsalted butter, cut into cubes
  • 1/2 cup old fashioned oats
  • 1/2 cup light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt 


  1. Preheat oven to 375 F. In a 8 x 8 inch baking dish or a 6-cup baking dish, mix together the rhubarb, brown sugar, white sugar, flour, vanilla extract and ginger. Set aside while you make the crumble. 
  2. In a medium bowl, add the flour and cold butter. Using your hands, break up the butter until it resembles pea-sized bits. Add the oats, brown sugar, cinnamon and salt. Place the crumble topping atop the filling; transfer to the oven and bake for 35 to 40 minutes, until the top is lightly golden brown and the filling is bubbly. Serve warm with a scoop of vanilla ice cream.
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