Rhubarb Ginger Crisp

April 29, 2013


There’s an uncanny similarity between rhubarb and apricots.  First, they both have an incredibly short season.  They are both really sour but then bake into this glorious, honey-like, silky goodness.  And lastly, I had absolutely no idea how to use either one before making them into crisps.


It’s a bit exciting, isn’t it?  To discover completely new fruits and vegetables as you grow older.  Come on, don’t judge. I knew that rhubarb existed before this.  I had made rhubarb strawberry things every spring.  But on it’s own?  Never thought about it.  Mostly because  I was too nervous (read: foolish) to find out what it was.  But rhubarb is just so delightful!  It need not be masked with the sweetness of strawberries.  It shines so marvelously on its own with a tang that’s not citrusy, and not like, you know, yogurty, but a tang all its own that is just barely mellowed with the sugar it marinates in.


And then I added ginger.  Not because the rhubarb needed anything for supplement, but because I just felt like it, and thought that an extra spiciness would work well.  And boy did it work.


This was all sorts of delicious.  It was so balanced with the sweet, tart and spicy.  The baked rhubarb had this jammy quality that contrasted so perfectly with the crunchy topping.  I’m a convert.  On to the next produce discovery!


Rhubarb Ginger Crisp

For Filling:

1 tablespoon freshly grated ginger

1/2 cup granulated sugar
2 tablespoons flour
pinch of salt
1 1/2 pounds fresh rhubarb, cut into 1 inch matchsticks
For crisp topping:
1/2 cup oats
1/2 cup all purpose flour
1/8 tsp. cinnamon
pinch of salt
1/4 cup light brown sugar
1/2 stick butter, cold, diced
Preheat oven to 350.  Butter a 8 or 9 inch square pan.  Directly in the baking dish, mix together all of the ingredients of the filling, mixing well to combine.  Let it sit while making the topping, making sure that the sugar dissolves.
To make topping, stir together all of the dry ingredients.  Cut in the butter until it is worked into the flour mixture and the butter is pea-sized.  Evenly spread all over the rhubarb filling.
Bake for 45-50 minutes or until the filling is bubbling and the top is golden brown.  Let cool slightly and then serve warm or at room temperature.  It is even delicious straight out the refrigerator with a spoonful of Greek yogurt.

One Response to “Rhubarb Ginger Crisp”

  1. […] summer in time, when the heat is seriously ridiculous, is about the ice creams, and cobblers, crisps, and pies.  I mean, did you see this in Monday’s paper?  Seriously, it’s no question. […]

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