The ingredients in this recipe are what you would expect in a crisp, but add a couple of tablespoons of candied ginger and wow—sweet, tart with a delightful kick in every bite! Let’s just say this isn’t your grandmother’s rhubarb crisp.
- 1 cup old-fashioned rolled oats
- 3/4 cup packed dark brown sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cut into small pieces and chilled
- 4 cups rhubarb about 8 stalks, cut into 1-inch pieces
- 2 tablespoons finely chopped candied ginger
- 1/2 cup sugar
- Vanilla ice cream to accompany
Preheat the oven to 350 degrees. Butter an 8-inch square baking dish. Combine the oats, brown sugar, flour and salt in a medium bowl. Cut the butter into the dry ingredients using a pastry blender until the mixture is crumbly. Place half of the mixture into the baking dish, pressing gently to form a bottom crust. Top with the rhubarb and sprinkle with the chopped ginger and sugar. Top with the remaining oatmeal mixture.
Bake for 45 minutes or until the rhubarb is tender and the crust is brown. Serve warm with a scoop of vanilla ice cream.
Makes 8 servings
Photo by Jodi Miller