Directions:
- Preheat the oven to 350*F. Toss the rhubarb, sugar, gingerale, cornstarch and ginger together in a large bowl, moistening all the ingredients and making sure the cornstarch is dissolved.
- Place in a buttered 8 by 11 inch baking pan.
- Blend all of the topping ingredients together in a bowl and spoon over the rhubarb mixture, completely covering it.
- Bake for 1 hour and 10 minutes, or until the topping is golden and the edges are quite bubbly.
- Serve warm in bowls with ginger ice cream if desired, or pouring cream. Yumm!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 401.99 Kcal (1683 kJ) | ||
| Calories from fat | 111.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.35g | 19% | |
|---|---|---|---|
| Cholesterol | 30.5mg | 10% | |
| Sodium | 100.03mg | 4% | |
| Potassium | 299.26mg | 6% | |
| Total Carbs | 71.71g | 24% | |
| Sugars | 50.49g | 202% | |
| Dietary Fiber | 2.79g | 11% | |
| Protein | 3.08g | 6% | |
| Vitamin C | 6.6mg | 11% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.1mg | 6% | |
| Calcium | 105.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 217.7 Kcal (911 kJ) | ||
| Calories from fat | 60.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.69g | 19% | |
|---|---|---|---|
| Cholesterol | 16.52mg | 10% | |
| Sodium | 54.17mg | 4% | |
| Potassium | 162.06mg | 6% | |
| Total Carbs | 38.83g | 24% | |
| Sugars | 27.34g | 202% | |
| Dietary Fiber | 1.51g | 11% | |
| Protein | 1.67g | 6% | |
| Vitamin C | 3.5mg | 11% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.6mg | 6% | |
| Calcium | 57.3mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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