Rhubarb Crisp with Ginger
My gingery rhubarb crisp is a uniquely delicious spring dessert that requires few ingredients but delivers big on flavor!
Servings: 4 servings
Ingredients
- 4 cups thinly sliced rhubarb
- 1/2 cups granulated sugar
- 1 Tbsp finely grated fresh ginger (alternatively use a teaspoon of good vanilla extract, or the seeds of a vanilla bean.)
- 1 Tbsp cornstarch
topping
- 1 cup all purpose flour
- 1/3 cup granulated sugar (you could also use brown sugar)
- 4 Tbsp unsalted butter, at room temperature
Instructions
- Preheat oven to 350F
- Toss the rhubarb with the sugar, ginger, and cornstarch.
- Divide it evenly between four individual baking cups.
- Put the crumble ingredients in the same bowl and mix with your fingertips until it has a coarse crumbly consistency.
- Sprinkle the topping over the rhubarb. Set the cups on a baking tray (to catch any drips) and bake for about 25-30 minutes ~ if everything's bubbling and just starting to turn golden on top, you're good to go.
- Serve warm with whipped cream or ice cream.
Notes
You can bake the crisp in a 9 inch baking pan or pie plate as well. The baking time should be about the same.
Nutrition
Calories: 409 kcal · Carbohydrates: 73 g · Protein: 4 g · Fat: 12 g · Saturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 30 mg · Sodium: 8 mg · Potassium: 389 mg · Fiber: 3 g · Sugar: 43 g · Vitamin A: 474 IU · Vitamin C: 10 mg · Calcium: 113 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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