Rhubarb Ginger Crisp

Ingredients:

for the filling:

• 5 cups chopped rhubarb (about 2 pounds)
• 1/3 cup finely chopped crystallized ginger
• 1/3 cup sugar
• 2 tablespoons oat flour
• zest and juice of 1 orange

for the topping:

• 1 cup oat flour
• 1 cup old fashioned oats
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup brown sugar
• 1 tablespoon freshly grated ginger
• 7 tablespoons Earth Balance, softened

Directions:

Preheat oven to 350°F. Butter a 2-quart baking dish and set aside.

To make the filling: In a large bowl, combine the rhubarb, crystallized ginger, sugar, 2 tablespoons oat flour, orange zest and juice. Stir until well combined. Spread filling into the bottom of the prepared dish.

To make the topping: In a separate bowl, stir together the oat flour, oats, salt, cinnamon, brown sugar, and grated ginger. Using your clean hands, work in the softened butter until the mixture coarse crumbs the size of a pea. Spread topping evenly over rhubarb filling.

Bake for 45 minutes to 1 hour in preheated oven or until filling is tender and bubbling and topping is golden brown.