Ginger Peach Rhubarb Crisp

A delightful twist on the classic rhubarb crisp, this recipe combines fresh rhubarb with juicy peaches and a hint of ginger, creating a sweet and tangy dessert perfect for summer.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 8

Ingredients

4 cups sliced rhubarb

2 cups sliced peaches

1 tablespoon grated fresh ginger

1 cup granulated sugar

1 cup all-purpose flour

1 cup rolled oats

1/2 cup brown sugar

1/2 cup unsalted butter, melted

1 teaspoon ground cinnamon

1/4 teaspoon salt

Instructions

1. Preheat your oven to 375°F (190°C).

2. In a large bowl, combine the sliced rhubarb, peaches, fresh ginger, and granulated sugar. Mix well and set aside.

3. In another bowl, mix the flour, oats, brown sugar, melted butter, cinnamon, and salt to create the crumble topping.

4. Spread the fruit mixture evenly in a 9x13-inch baking dish.

5. Sprinkle the crumble topping evenly over the fruit mixture.

6. Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the fruit is bubbling.

7. Allow the crisp to cool for at least 15 minutes before serving.

Storage

Store the rhubarb crisp in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place the desired portion in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.