Ginger Rhubarb Crisp Recipe

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My gingery rhubarb crisp is a standout spring dessert! Who knew a few stalks could be so wonderful!

– 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


Warm the oven up to 350F. Add the sugar, ginger, and cornstarch to the rhubarb and toss it around. It should be split evenly between four separate baking cups.

Step 1 


Put the crumble ingredients in the same bowl and use your fingers to mix them together until the mixture looks like coarse crumbs.

Step 2

On top of the rhubarb, sprinkle the glaze. Place the cups on a baking sheet to catch any drips, and bake for 25 to 30 minutes.

Step 3

 You're done when the top starts to turn brown and everything starts to bubble. Warm it up and serve it with ice cream or whipped cream.

Step 4

Also See

Also See

Peach Cobbler Cake Recipe