Description
This vibrant ginger rhubarb crisp blends tangy rhubarb with warming ginger for a comforting, oven-baked dessert. Perfect for spring gatherings, it offers a buttery oat topping and juicy fruit filling that will wow your guests. Ideal for gluten-free and vegan diets, it can be served with vanilla ice cream.
Ingredients
Scale
- 4 cups chopped rhubarb
- 1 cup sliced fresh ginger
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 cup rolled oats
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- In a large bowl combine rhubarb, ginger, granulated sugar, brown sugar, cornstarch, lemon zest, and lemon juice; toss to coat.
- Transfer the fruit mixture to the prepared baking dish.
- In a separate bowl mix oats, flour, brown sugar, melted butter, vanilla extract, and salt until crumbly.
- Evenly sprinkle the oat topping over the fruit.
- Bake for 45 minutes, or until the topping is golden and the fruit is bubbling.
- Allow to cool slightly before serving.
Notes
For extra zing, add a pinch of cayenne pepper to the fruit layer. Substitute plant-based butter to make it vegan. Store leftovers in an airtight container for up to 3 days; reheat gently before serving.
- Prep Time: 20
- Cook Time: 45
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 250
- Sugar: 20
- Sodium: 50
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 2
- Cholesterol: 15
Keywords: dessert, crisp, rhubarb, ginger, fruit, gluten free