Use your browser's "print" button to print out this recipe in a 3 x 5 format.
Use your browser's "back" button to return

- Side One - Cut Out Below -
-----------------------------------------------------------------------------------------------------------------------------------

Ruby Rhubarb Ginger Crunch
  • 4 cups fresh rhubarb, cut into 1-inch pieces
  • 1 cup frozen cranberries
  • 1/2 cup maple syrup (I use grade D, which is really dark)
  • 1/4 cup whole wheat pastry flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated fresh ginger

    Topping:
    1/2 cup whole wheat pastry flour
    1/4 cup brown sugar (original recipe called for 1/2 cup)
    1 cup chopped walnuts
    4 Tbsp. Trans-fat free margarine, cut into pieces

- Side Two- Cut Out Below -
-----------------------------------------------------------------------------------------------------------------------------------

Ruby Rhubarb Ginger Crunch (cont.)
Directions:
  • Combine rhubarb and cranberries with maple syrup.
  • Let stand 15 minutes, tossing often.
  • Heat oven to 350 degrees. Spray a deep-dish pie pan with non-stick spray.
  • Add flour, vanilla, and ginger to fruit; toss well.
  • Spread in pie pan. Bake 20 minutes.
Topping: Combine flour, sugar, and nuts. Cut in cold margarine with pastry cutter, a fork, or even your clean fingers. Refrigerate while fruit bakes. When fruit has baked 20 minutes, sprinkle topping over it and continue to bake until bubbly, 30-40 minutes longer. Serve warm by itself or with a small scoop of a cold topping.