Roasted Rhubarb and Ginger Streusel Tart - Recipe - FineCooking
"Roasting rhubarb deepens its flavor, and the large pieces, while tender, hold their shape better than slices. Its still-tart flavor perfectly contrasts the sweet, buttery brown sugar in the streusel...."
INGREDIENTS
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1-1/2 lb. rhubarb, trimmed and sliced into 2-inch pieces
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3/4 cup granulated sugar
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1/4 tsp. fine sea salt or table salt
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1/2 cup old-fashioned rolled oats
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2-1/4 oz. (1/2 cup) unbleached all-purpose flour
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2 Tbs. granulated sugar
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1 Tbs. packed light brown sugar
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1/4 tsp. ground ginger
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1/4 tsp. fine sea salt or table salt
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2 oz. (4 Tbs.) unsalted butter, melted
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1-1/2 Tbs. finely chopped crystallized ginger
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4 oz. (1/2 cup) unsalted butter, melted; more for the pan
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6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
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1/3 cup packed light brown sugar
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1 tsp. ground ginger
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1/2 tsp. fine sea salt or table salt
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