How to Make Ginger Rhubarb Crisp - A Step-by-Step Guide

There's nothing quite like the combination of sweet and tart flavors in a classic fruit crisp, and when you add the warm, spicy kick of ginger to the mix, you get a dessert that's truly unforgettable. The Ginger Rhubarb Crisp is a delightful twist on the traditional fruit crisp, featuring the bright, tangy taste of rhubarb paired with the zesty, aromatic flavor of ginger. This recipe takes advantage of the abundance of rhubarb in the springtime and infuses it with the warmth of ginger, creati...

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Ingredients

  • 1 cup white sugar
  • 3 tablespoons all-purpose flour
  • ½ teaspoon salt
  • 2 beaten eggs
  • zest from 1 orange
  • 2 tablespoons grated fresh ginger root
  • 8 cups chopped rhubarb
  • ½ cup all-purpose flour
  • 2 cups brown sugar
  • ½ cup salted butter
  • 2 teaspoons cinnamon
  • 2 cups rolled oats

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 15
  • Yield: 15 servings

  • Move an oven rack to the center of oven and preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix the white sugar, 3 tablespoons of flour, salt, eggs, orange zest, and ginger together in a bowl until well combined; stir in the rhubarb. Pour the rhubarb mixture into the bottom of the prepared baking dish.
  • Thoroughly combine 1/2 cup flour, brown sugar, butter, and cinnamon by pulsing in a food processor or blender. Stir in the oatmeal; crumble the oatmeal mixture over the rhubarb. Gently pat the topping down to make a crust.
  • Bake on the center rack of preheated oven until the topping is lightly golden, the rhubarb has fallen apart, and the juices are very thick and bubbling, 40 to 50 minutes. Check frequently after 30 minutes to see if bubbles are thick.
  • Nutrition

    266 cal.

    • Total Fat: 8g
    • Saturated Fat: 4g
    • Cholesterol: 41mg
    • Sodium: 139mg
    • Total Carbohydrate: 48g
    • Dietary Fiber: 3g
    • Total Sugars: 33g
    • Protein: 4g
    • Vitamin C: 6mg
    • Calcium: 88mg
    • Iron: 1mg
    • Potassium: 275mg