Rhubarb Ginger Crisp

A delightful dessert that perfectly balances the tartness of rhubarb with the warming spice of ginger, topped with a buttery oat crisp. Ideal for a comforting treat during spring and summer months. Serve warm with vanilla ice cream for a blissful experience.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 6

Ingredients

4 cups rhubarb, chopped

1 tablespoon fresh ginger, grated

3/4 cup granulated sugar

1 tablespoon cornstarch

1 cup all-purpose flour

1 cup rolled oats

1/2 cup brown sugar

1/2 cup unsalted butter, melted

1/4 teaspoon salt

1 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, combine chopped rhubarb, grated ginger, granulated sugar, and cornstarch. Mix well and set aside.

3. In another bowl, mix flour, oats, brown sugar, melted butter, salt, and ground cinnamon until crumbly.

4. Spread the rhubarb mixture evenly in a greased 9x9-inch baking dish.

5. Evenly sprinkle the oat mixture over the rhubarb.

6. Bake in the preheated oven for 40-45 minutes until the topping is golden brown and the rhubarb is bubbly.

7. Allow to cool slightly before serving warm with a scoop of vanilla ice cream.

Storage

Store covered in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 300°F until warmed through, or microwave on medium power in 30-second intervals.

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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.