1. Heat oven to 375 degrees. Butter 8 small, shallow baking ramekins (about 5 inches wide) or a 10-inch deep-dish pie plate (or similar-sized baking dish).

  2. Combine rhubarb, eggs and sugar in a bowl. Sprinkle on the nutmeg and flour, toss well and let stand 10 minutes.

  3. Meanwhile, make the topping: Whisk flour, sugar and salt in a medium bowl. Use your fingertips to work the butter into the flour until mixture is crumbly.

  4. Spread rhubarb in the prepared dish(es); sprinkle topping over it. Sprinkle ginger bits evenly over the topping. If dishes are very full, place them on a baking sheet covered with parchment paper or foil to catch drips. Bake until topping is golden brown, about 30 to 35 minutes for small dishes and up to 55 minutes for one large dish.

  5. Serve warm, at room temperature or chilled, with partially whipped cream or crème fraîche.

Comments [2]

Sarah | March 26, 2017

Made this after seeing a tweet about it today. It’s fantastic! I got to use the last of last year’s rhubarb just in time to make room for more from the farmer’s market :) I didn’t change a thing about the recipe and it was a big hit around here. Thank you!

Wendy Allen | March 31, 2017

Sarah, we’re so happy you liked it!

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