For best results, use cold butter when making the crumble topping. This will help create a more tender and crumbly texture. If using frozen rhubarb, there is no need to thaw it before using. Simply add it to the filling mixture while still frozen. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.
Ginger Rhubarb Crisp
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING15 People
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VIEWS184
Experience the delightful dance of tart and sweet with this Ginger Rhubarb Crisp. Tender rhubarb, infused with a hint of zesty ginger, is nestled beneath a golden, oat-studded crumble, creating a symphony of textures and flavors that will leave you craving more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate48 g
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Cholesterol41 mg
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Fiber3 g
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Protein4 g
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Saturated Fat4 g
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Sodium139 mg
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Sugar33 g
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Grease a 9x13-inch baking dish. (5 minutes)
02 Step
Recipe View In a large bowl, whisk together the granulated sugar, beaten eggs, 3 tablespoons of flour, orange zest, grated ginger, and salt until well combined. Gently fold in the chopped rhubarb, ensuring it's evenly coated. Pour the rhubarb mixture into the prepared baking dish, spreading it in an even layer. (10 minutes)
03 Step
Recipe View In a food processor, pulse together the brown sugar, 1/2 cup of flour, cold cubed butter, and cinnamon until the mixture resembles coarse crumbs. Alternatively, you can use a pastry blender or your fingertips to cut the butter into the dry ingredients. Transfer the mixture to a large bowl and stir in the rolled oats until well incorporated. (10 minutes)
04 Step
Recipe View Evenly distribute the crumble topping over the rhubarb mixture in the baking dish. Gently press down on the topping to help it adhere slightly. (5 minutes)
05 Step
Recipe View Bake in the preheated oven for 40-50 minutes, or until the topping is golden brown and the rhubarb filling is bubbling and thickened. Check frequently after 30 minutes to see if bubbles are thick. Let cool slightly before serving. (50 minutes)
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Gilbert Jaskolski
Mar 17, 2025The custard filling is what sets this crisp apart. So creamy and delicious!
Cielo Rohan
Mar 7, 2025This recipe is a winner! The ginger adds such a lovely warmth to the rhubarb.
Ernestine Blanda
Feb 7, 2025I used apples instead of rhubarb, and it turned out amazing! Very versatile recipe.
Pansy Walter
Jun 30, 2024Easy to follow recipe and the results were fantastic!
Mya Kilbackschinner
Jun 24, 2024Next time, I'll add a little more ginger for an extra kick.
Keenan Baumbach
Dec 20, 2023I made this for a potluck, and it was a huge hit. Everyone raved about the crunchy topping.