Ginger Rhubarb Crisp Recipe

Name: Ginger Rhubarb Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white sugar; 3 tablespoons all-purpose flour; 1/2 teaspoon salt; 2 beaten eggs; zest from 1 orange; 2 tablespoons grated fresh ginger root; 8 cups chopped rhubarb; 1/2 cup all-purpose flour; 2 cups brown sugar; 1/2 cup salted butter; 2 teaspoons cinnamon; 2 cups rolled oats

Servings: persons

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

1
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.
2
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.
3
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.
4
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.

1169

kcal

Calories

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup white sugar, 3 tablespoons all-purpose flour, 1/2 teaspoon salt, 2 beaten eggs, and more.

Yes, Ginger Rhubarb Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger Rhubarb Crisp

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