A tasty crisp with a crunchy topping, a dash of ginger, and a tangy flavor. Despite being delicate and creamy, the custard filling holds together well. This makes a lot of crisp, which is perfect to bring to a party or potluck.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 15 |
| Yield: | 15 servings |
Ingredients
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- 2 beaten eggs
- zest from 1 orange
- 2 tablespoons grated fresh ginger root
- 8 cups chopped rhubarb
- ½ cup all-purpose flour
- 2 cups brown sugar
- ½ cup salted butter
- 2 teaspoons cinnamon
- 2 cups rolled oats
Instructions
- Move an oven rack to the center of oven and preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-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 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 139 mg |
| Sugars | 33 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I wonder if anyone else had an issue with using frozen rhubarb. When the rhubarb defrosted there was a lot of water in the freezer bag; I figured the water came out of the rhubarb so I shouldn’t drain it off. However, when I was making the rhubarb portion of the dessert there was a LOT of liquid (yes, I did add the juice from the orange after I grated the rind). I was so concerned that it could end up a soup that I added an extra beaten egg and 2 extra tablespoons of flour. Also extra grated ginger because I love it. In the end it did hold together and was moist but not soupy. If I had chosen to drain the rhubarb I think it would have lost some of the rhubarb flavor.
Wonderful flavor combination! I am a lesser fan of sugar, so I did not add as much – about 1/2 of what was called for in the sauce and 3/4 for the crumble – and amped up the ginger a bit more. The orange zest was awesome, but I also added some juice from that orange too to make it a bit juicier and play up the natural sugars. I’ve also done it with lemon and lime juice and zest (didn’t have an orange!), but for those I used 3/4 of the sugar called for.
I can eat this for breakfast! Super easy to make. Great for nut and dairy free diets.
Ginger and rhubarb was an unexpected but exciting pairing. I halved the recipe and still used almost a tablespoon of dried ginger. I also sprinkled in some cinnamon! The crisp was quickly devoured. I will definitely make again!
This recipe is awesome!! I always add extra ginger and sometimes I will leave out the orange if I don’t have one handy. Also using two 8×8 baking pans is definitely the way to go! Thanks for sharing !!
I think next time I make this I will use bit more flour as wee bit too runny, but I also used about 2 cup strawberries & 6 cups rhubarb. Served at large gathering and great reviews????
I have made this recipe as directed several times and it is always well received. I was going to make it the other night but I was a little short of rhubarb so I added an apple to the recipe . It was still wonderful tasting.
I made it Gluten Free with almond flour and served it with coconut ice cream. Perfect – except I can’t get it to last more than a few hours!
Love this custardy bit of delish! It was easy to make, however, I had to use ground ginger (I thought I had fresh-but nope!). I added some orange zest, just to use up an orange. It was even better the next day…I brought it to work and had to share the recipe 3 times. Thanks, beetgreens! One of my favs!
Easy to prepare and so yummy! Loved the addition of the grated ginger and orange zest! This will be my new favorite rhubarb crisp.
I did add the review suggested 1/4 cup of orange juice. I used almond flour to make the recipe gluten free and I used 1/2 cup less brown sugar to reduce sweetness. Yes, I will make it again.
Love this!!!and I didn’t even have the orange to put in it the first time. I’m making it again today with ALL of the ingredients. Changes: quinoa flour instead of regular flour. No one would have known if I hadn’t said sthg. I also added ground flax to the topping and chia seeds to both the topping and rhubarb parts.
This was super tasty! Followed the recipe exactly, it took a bit longer to cook than expected. Definitely recommend some French vanilla ice cream to go with it. Also, do not leave out the orange zest, pretty sure that made this recipe so awesome! The only reason for four instead of five was prep and cook time.
Excellent recipe! I also used dried ginger & 1/4 cup orange juice which gave it the perfect moistness!
Made this to share at a party and it got great reviews. Served it with a choice of vanilla bean ice cream or whipped topping (or both). I will make this recipe again.
Loved the subtle ginger taste. I did not have an orange so used a tablespoon of orange marmalade. I really liked how the eggs made the rhubarb part a bit custardy and smooth tasting. The topping is pretty sweet so next time I might cut back the brown sugar but isn’t that what crisps are all about!
I left out the ginger, I don’t like it, it’s divine! Wish I had more rhubarb!
Delicious and much tastier as it cools. I suggest using frozen butter cut in small cubes and mix the topping well in a large bowl before placing in a blender – probably best to use a pastry cutter to the ingredients and stir the rolled oats in last.
This was outstanding! I didn’t have nearly enough rhubarb on hand so had to add pear and strawberries. Another reviewer suggested grapefruit zest instead of orange. Coupled with the fresh ginger, the rhubarb’s tartness easily came through. I also cut the sugar in the topping by 25% and didn’t miss it. This recipe comes highly recommended.
It was delicious, I cut back a bit on the sugars and it was still amazing…love the custard like rhubarb! A new favorite!
Great ! Using the eggs gave it a great texture