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RHUBARB GINGER CRISP

6 cups (1.5L) chopped rhubarb
1 1/4 cups (300 mL) granulated sugar
2 Tbsp (25 mL) all-purpose flour
1 Tbsp (15 mL) grated orange rind

1/2 cup (125 mL) all-purpose flour
1 cup (250 mL) crushed ginger snaps
1/4 cup (50 mL) brown sugar
1/2 cup (125 mL) chopped pecans
1/2 cup (125 mL) butter

Preheat oven to 350F (180C). Butter a 8 x 4-inch (1.5 L) baking
dish. Combine rhubarb, sugar, flour and orange rind in a bowl.
Place in baking dish. In a separate bowl, stir together flour,
ginger snaps, sugar and pecans. Cut in butter until mixture resembles
small peas. With your fingertips, crumble the mixture until it
forms large and small clumps. Sprinkle over rhubarb. Pat down
slightly. Bake for 30-60 minutes or until topping is crisp and
rhubarb is bubbling.

Serves 6.

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