Gingered Rhubarb Crisp
Fresh ginger adds a warm, spicy bite to this classic crisp with a crunchy oat topping. We like to serve this comforting dessert on a rainy spring evening topped with vanilla ice cream. As the ice cream melts onto the warm crisp, it offers a nice contrast in temperature and texture.
- 1 1/2 lb. (750 g) rhubarb stalks, cut into 1/4-inch (6-mm) slices
- 3 oranges
- 1 cup (8 oz./250 g) granulated sugar
- 3-inch (7.5-cm) piece fresh ginger, peeled and grated
- 1 1/2 cups (7 1/2 oz./235 g) all-purpose flour
- 3/4 cup (6 oz./185 g) firmly packed light brown sugar
- 1/2 cup (1 1/2 oz./45 g) quick-cooking rolled oats
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 6 Tbs. (3 oz./90 g) unsalted butter, melted and cooled
- Vanilla ice cream for serving
Preheat an oven to 375°F (190°C).
Place the rhubarb in 9-by-13-inch (23-by- 33-cm) baking dish. Finely grate the zest from one of the oranges and add it to the dish. Squeeze 2/3 cup (5 fl. oz./160 ml) juice from the remaining oranges and add it to the dish along with the granulated sugar. Toss the rhubarb mixture well, then spread it out evenly in the dish.
In a bowl, using a fork, stir together the ginger, flour, brown sugar, oats, cinnamon and salt. Add the melted butter and stir until the ingredients are evenly moistened. Sprinkle the oat mixture evenly over the rhubarb. Bake for 15 minutes.
Loosely cover the baking dish with aluminum foil and continue to bake until the topping is browned and the juices are thick and bubbling around the edges, 15 to 20 minutes longer. Let cool, uncovered, on a wire rack for at least 20 minutes.
To serve, spoon the warm crisp into bowls, top with scoops of ice cream and serve immediately. Serves 8.
Adapted from Williams-Sonoma Luscious Fruit Desserts (Weldon Owen, 2015)