Rhubarb-Ginger Crumble

2 lb. rhubarb stalks, cut into 1" pieces
1 (1⁄4") piece ginger, peeled and finely minced
2 1⁄2 cups sugar
2 cups flour
Pinch salt
14 tbsp. unsalted butter, cut into small pieces

Preheat oven to 350º. Put rhubarb and ginger into a medium bowl and toss together, mixing thoroughly. Transfer to a large baking dish. Sprinkle 2 cups of the sugar over rhubarb mixture and set aside.

Whisk flour, salt, and the remaining 1⁄2 cup sugar together in a medium bowl. Using a pastry cutter or 2 table knives, work butter into flour mixture until it resembles coarse meal flecked with pea-size pieces of butter. Scatter topping evenly over rhubarb mixture.

Transfer dish to oven and bake until topping is golden brown and rhubarb is soft, about 1 hour 15 minutes. Set aside to cool on a wire rack at least 10 minutes before serving warm, or allow to cool to room temperature.

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