Maggie's Farm

We impatiently made some a month ago and a little too green and tart, even w gobs of sugar. Last week's was sublime! We used a similar recipe. Crystallized ginger is good to keep around in case your fresh ginger root has got lost in fridge and gone bad since you made Thai food. I put pats of butter in the rhubarb part, and a handful of flour and swirl it around w the sugar and spices and rhubarb before putting the crumble topping on. This is because I loathe cornstarch, but my garden's variety of rhubarb exudes so much juice you need to thicken it a little. I use cinnamon and nutmeg in the crumble mix, then add three or four handfuls of pecan halves to the topping w a dash of salt. Even confirmed rhubarb haters will usually try it when they see pecans.. It's yummy.