Best 4 Ginger Spiced Rhubarb Crisp Recipes
Indulge in a delightful culinary journey with our exquisite Ginger-Spiced Rhubarb Crisp, a harmonious blend of tart rhubarb, aromatic ginger, and a crispy oat topping. This tantalizing dessert offers a medley of flavors and textures that will leave you craving more. Alongside this irresistible crisp, discover a collection of equally delectable recipes that showcase the versatility of rhubarb. Embark on a sweet adventure with our classic Rhubarb Pie, featuring a flaky crust and a tangy rhubarb filling. If you prefer a refreshing twist, our Rhubarb Sorbet offers a palate-cleansing treat with its icy texture and vibrant flavor. For those seeking a unique savory experience, our Rhubarb Chutney provides a delightful accompaniment to grilled meats and cheeses. Additionally, our Rhubarb Compote adds a touch of elegance to pancakes, waffles, and yogurt parfaits. Prepare to be captivated by the diverse culinary wonders that rhubarb has to offer!
Here are our top 4 tried and tested recipes!
GINGER RHUBARB CRISP
A tangy crisp with a hint of ginger and a nice crunch to the topping. The custard filling is soft and creamy, yet holds together beautifully. This makes a large crisp - great to take to a potluck or party.
Provided by Mary Margaret Briggs
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 1h
Yield 15
Number Of Ingredients 12
Steps:
- Move an oven rack to the center of oven and preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix the white sugar, 3 tablespoons of flour, salt, eggs, orange zest, and ginger together in a bowl until well combined; stir in the rhubarb. Pour the rhubarb mixture into the bottom of the prepared baking dish.
- Thoroughly combine 1/2 cup flour, brown sugar, butter, and cinnamon by pulsing in a food processor or blender. Stir in the oatmeal; crumble the oatmeal mixture over the rhubarb. Gently pat the topping down to make a crust.
- Bake on the center rack of preheated oven until the topping is lightly golden, the rhubarb has fallen apart, and the juices are very thick and bubbling, 40 to 50 minutes. Check frequently after 30 minutes to see if bubbles are thick.
Nutrition Facts : Calories 266 calories, Carbohydrate 47.5 g, Cholesterol 41.1 mg, Fat 7.7 g, Fiber 2.6 g, Protein 3.6 g, SaturatedFat 4.3 g, Sodium 139.4 mg, Sugar 33 g
RHUBARB CRISP
When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it's made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring's first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake - it is nearly effortless and as good or better than a pie.
Provided by Mark Bittman
Categories easy, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
- Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
- Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 48 milligrams, Sugar 22 grams, TransFat 0 grams
SPICY RHUBARB CRISP
A family favorite, just perfect served with vanill bean or strawberry ice cream. Hope you will enjoy this as much as we do. Grinding your own spices makes for a nicer, more mellow flavor.
Provided by Baby Kato
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix together rhubarb, honey, flour and cinnamon, ginger and cloves, until well combined.
- Pour into a greased 2L baking dish.
- Next stir together oates, sugar, honey, vanilla, butter, cinnamon, nutmeg and salt.
- Sprinkle the topping over the rhubarb and bake in 375 F oven for 40 - 45 minutes.
- Serve warm with your choice of ice cream.
Nutrition Facts : Calories 361.4, Fat 9.3, SaturatedFat 5.2, Cholesterol 20.3, Sodium 268.8, Carbohydrate 70.2, Fiber 4.5, Sugar 51.2, Protein 4
RHUBARB COMPOTE WITH GINGER
This is a very simple recipe for rhubarb compote. I marinate the rhubarb with candied ginger, orange juice, and sugar overnight to intensify the flavor. Serve with ice cream or whipped cream.
Provided by gartenfee
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h25m
Yield 4
Number Of Ingredients 4
Steps:
- Combine rhubarb, sugar, orange juice, and candied ginger in a large glass or ceramic jar. Let stand, 8 hours to overnight.
- Move rhubarb mixture into a pot and bring to a boil over medium-low heat, about 15 minutes. Sweeten with more sugar to taste and pour into a clean jar. Close with a lid and store in the refrigerator for up to 1 week.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 85.8 g, Fat 0.3 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 6.5 mg, Sugar 79.8 g
Tips:
- Select firm, tart rhubarb: Choose stalks that are deep red in color and have minimal blemishes. Avoid stalks that are soft or have brown spots.
- Don't overcook the rhubarb: Rhubarb should retain its shape and texture in the crisp. Cook it until it is just tender, about 10-15 minutes.
- Use a combination of spices: Ginger, cinnamon, and nutmeg are a classic combination for spicing rhubarb. However, you can also experiment with other spices such as cardamom, cloves, or allspice.
- Add a streusel topping: A crunchy streusel topping adds a delicious contrast to the tart rhubarb. Be sure to use cold butter in the streusel mixture so that it doesn't melt too quickly in the oven.
- Serve warm with vanilla ice cream or whipped cream: Ginger-spiced rhubarb crisp is best served warm with a scoop of vanilla ice cream or whipped cream. The cold, creamy topping will help to balance out the tartness of the rhubarb.
Conclusion:
Ginger-spiced rhubarb crisp is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of tart rhubarb, sweet spices, and crunchy streusel topping is sure to please everyone at your table. So next time you're looking for a delicious and satisfying dessert, give this ginger-spiced rhubarb crisp a try. You won't be disappointed!
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