Oh how I love this dessert! Ginger and rhubarb are an amazing combination! Hooray for spring! Serve this with a dollop of farm-fresh vanilla whipped cream.
4 tablespoons unsalted butter, diced, plus extra for greasing
1½ pounds rhubarb (trimmed weight)
1½ pounds peeled and chopped pears
1 teaspoon grated fresh ginger
2 teaspoons crystallized ginger
½-¾ cup honey or sugar (depending on how sweet you like your dessert)
1 cup rolled oats
½ cup hazelnut meal
½ cup chopped toasted hazelnuts
½ cup honey or maple syrup
2 teaspoons ground ginger
2 tablespoons butter
Preheat oven to 350ºF and lightly grease eight 6-ounce ramekins. Cut rhubarb into 1” lengths and place in saucepan with pears, fresh and crystallized ginger, Rapadura and flour. Cover and cook gently over low heat for 6 to 10 minutes until rhubarb is just softened, but still holding its shape. Transfer to prepared ramekins.
Place oats, hazelnut meal, hazelnuts, flour, and ground ginger in bowl and stir well until combined. Mix in maple syrup, then add butter and rub into mixture to form a rough crumbly mixture. Spoon over rhubarb in ramekins and bake for 25 to 30 minutes until bubbling and golden. Serve while still warm.