Imagine a dessert that captures the essence of summer in every single bite - tart, sweet, and absolutely irresistible! This gingered rhubarb crisp is not just a dessert; it's a culinary experience that transforms humble rhubarb into a spectacular treat. With a golden, buttery crumble topping and a spicy-sweet ginger kick, this recipe will elevate your dessert game and have everyone begging for seconds. Whether you're a seasoned baker or a kitchen novice, this foolproof recipe promises to deliver a show-stopping dessert that pairs perfectly with a scoop of creamy vanilla ice cream.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 tablespoon ground ginger
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- Vanilla ice cream for serving
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray.
- In a large mixing bowl, combine chopped rhubarb, granulated sugar, and ground ginger. Toss until the rhubarb is evenly coated with sugar and ginger. Allow the mixture to sit for 10 minutes to release natural juices.
- In a separate bowl, prepare the crisp topping by mixing rolled oats, all-purpose flour, and brown sugar. Pour the melted butter over the dry ingredients and mix until the mixture becomes crumbly and well combined.
- Transfer the rhubarb mixture to the prepared baking dish, spreading it evenly across the bottom.
- Sprinkle the oat and flour crumb mixture over the rhubarb, ensuring complete and even coverage.
- Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and the rhubarb filling is bubbling around the edges.
- Remove from the oven and let cool for 15-20 minutes to allow the filling to set.
- Serve warm with a generous scoop of vanilla ice cream on top.
Tips
- Choose fresh, firm rhubarb for the best texture and flavor. Look for bright, crisp stalks without blemishes.
- Let the rhubarb sit with sugar for 10 minutes to release its natural juices and intensify the flavor.
- For an extra crunch, consider adding chopped nuts like almonds or pecans to the crumble topping.
- Make sure to spread the crumb mixture evenly to ensure consistent browning.
- Allow the crisp to cool slightly before serving to let the filling set and prevent burns.
- For a more pronounced ginger flavor, you can add a pinch of ground ginger to the crumble topping.
- This dessert is best served warm with a generous scoop of vanilla ice cream to balance the tartness of the rhubarb.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 62g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 40mg
