Photo by Matt Rose

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8-10 servings

    Toasted Oat Streusel
  • 1 cup uncooked regular oats
  • 2 tablespoons light brown sugar
  • 1 tablespoon butter
  • Gingerbread
  • 6 ounces turbinado
  • 1 tablespoon ground ginger, divided
  • 1 tablespoon lemon zest
  • 1½ ounces (¼ cup) crystallized ginger, chopped, divided
  • 2½ ounces (½ cup) pastry flour
  • ¼ teaspoon baking powder
  • 3 tablespoons honey
  • 3 tablespoons sorghum
  • 5 tablespoons butter, unsalted

Toasted Oat Streusel

  1. Preheat oven to 350 degrees. Combine oats and sugar. Add butter, tossing to coat.
  2. Place mixture in a shallow pan. Bake 14 to 16 minutes or until lightly toasted, stirring after 7 minutes. Let cool.


  1. Preheat oven to 325 degrees. Line a half sheet pan with parchment.
  2. In a food processor, process the streusel, turbinado, and half the ginger into fine crumbs.
  3. Remove 1⁄2 cup of the mixture and reserve. To the remaining mixture in the processor add the remaining 1⁄2 tablespoon ginger, lemon zest, crystallized ginger, flour, and baking powder. Pulse until well mixed.
  4. In a large pot, melt the honey, sorghum, and butter. Add the mixture from the processor. Stir with a wooden spoon until everything is mixed together.
  5. Pour mixture onto a lined sheet pan. Spread evenly by pressing with hands or a spatula.
  6. Bake for 10 minutes or longer, depending on batch size. Remove from oven and sprinkle reserved crumb mixture on hot gingerbread. Press crumbs into the layer using a spatula.
  7. Portion while warm. Allow to cool before serving.
  • from Chef John Fleer, Rhubarb, Asheville, NC

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