Rhubarb Crisp with Ginger
A delightful dessert that combines the tangy sweetness of rhubarb with the warmth of ginger, topped with a crisp, buttery crumble.
Ingredients
For the rhubarb mixture
- 4 cups thinly sliced rhubarb Use fresh rhubarb for the best flavor.
- 0.5 cup granulated sugar Adjust sweetness according to taste.
- 1 Tbsp finely grated fresh ginger Alternatively, use a teaspoon of vanilla extract or seeds of a vanilla bean.
- 1 Tbsp cornstarch
For the crumble topping
- 1 cup all-purpose flour
- 0.33 cup granulated sugar Brown sugar can be used as a substitute.
- 4 Tbsp unsalted butter At room temperature.
Instructions
Preparation
- Preheat oven to 350F.
- In a mixing bowl, toss the rhubarb with the sugar, ginger, and cornstarch.
- Divide the rhubarb mixture evenly between four individual baking cups.
- In the same bowl, combine the flour, sugar, and butter, mixing with your fingertips until it has a coarse, crumbly consistency.
- Sprinkle the crumble topping over the rhubarb.
Baking
- Set the cups on a baking tray to catch any drips and bake for about 25 to 30 minutes, until the filling is bubbling and the topping is just starting to turn golden.
Serving
- Serve warm with whipped cream or ice cream.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, but the topping may lose some crunch. Consider adding other fruits or oats for variations.