Rhubarb Ginger Crisp

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 6
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Rhubarb Ginger Crisp is the perfect dessert to showcase the tangy zing of rhubarb with a warm hint of ginger. This recipe brings together a buttery, crunchy topping and a sweet, bubbly filling, making it a delightful treat for any occasion.

Ingredients for Rhubarb Ginger Crisp

Rhubarb is the star of this dessert, providing a tart contrast to the sweetness of the sugar. Ginger adds a subtle warmth and spiciness that complements the rhubarb beautifully. Granulated sugar is used to sweeten the rhubarb mixture, while cornstarch helps to thicken the juices as they cook. For the topping, all-purpose flour and rolled oats create a crumbly, satisfying texture. Brown sugar adds a deeper, molasses-like sweetness, and the unsalted butter helps bind everything together, creating a rich, buttery finish. A pinch of salt enhances all the flavors, and a touch of ground cinnamon adds warmth and depth.

Tips & Tricks

  • Use fresh rhubarb for the best flavor, but if you only have frozen, make sure to thaw and drain it well before using.
  • Grate the ginger finely to ensure it blends well with the rhubarb mixture.
  • If you prefer a thicker filling, use an extra half tablespoon of cornstarch.

Serving Suggestions

This Rhubarb Ginger Crisp pairs wonderfully with a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream. For a touch of sophistication, try it with a drizzle of warm caramel sauce. It's also delightful served with a hot cup of herbal tea, like chamomile or ginger, to complement the dessert's flavors.

Frequently Asked Questions

Can I use a different fruit instead of rhubarb?
Absolutely! Strawberries or apples make great substitutes, although they will alter the flavor profile slightly.
How can I store leftovers?
Once cooled, cover the dish with plastic wrap or transfer to an airtight container and store in the refrigerator for up to three days.
Can this be made gluten-free?
Yes, use a gluten-free flour blend and certified gluten-free oats to make this recipe gluten-free.

Rhubarb Ginger Crisp Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). While it warms up, grab a large bowl and toss in your chopped rhubarb, grated ginger, granulated sugar, and cornstarch. Stir everything together until the rhubarb is well-coated, then set it aside so the flavors can mingle. Next, it's time to prepare the topping. In a separate bowl, mix together the flour, oats, brown sugar, melted butter, salt, and ground cinnamon until the mixture becomes crumbly and evenly blended.

Grease a 9x9-inch baking dish lightly to prevent sticking, then spread the rhubarb mixture evenly across the bottom. Make sure it covers the entire area to ensure every bite gets a taste of that delicious filling. Now, sprinkle the oat mixture over the rhubarb, aiming for an even distribution. This will bake into a golden, crispy topping that pairs perfectly with the soft, juicy rhubarb.

Place the dish in your preheated oven and let it bake for 40-45 minutes. You'll know it's ready when the topping is a beautiful golden brown and the rhubarb is bubbling around the edges. Once it's done, take it out and let it cool slightly before serving. This allows the juices to settle a bit, making it easier to serve. Enjoy it warm, and don't forget a scoop of vanilla ice cream on top for that extra touch of indulgence.

Why You'll Love This Recipe

  • Perfect balance of tangy and sweet.
  • Quick and easy to prepare with minimal fuss.
  • Warm, comforting dessert that's great for gatherings.
  • Uses simple, pantry-friendly ingredients.

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

Step-by-step 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.

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