Ginger Rhubarb Crisp Food
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
GINGER-SPICED RHUBARB CRISP
A very tart dessert with a delicious topping that goes well with whipped cream on top.
Provided by Cheerios
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 45m
Yield 7
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread rhubarb into a 1 1/2-quart casserole dish to cover the bottom completely. Sprinkle white sugar evenly over the rhubarb.
- Mix flour, brown sugar, ginger, and cinnamon together in a large bowl. Blend butter into the sugar mixture with a pastry cutter until the mixture forms crumbs the size of a small pea; spread over the rhubarb.
- Bake in preheated oven until the top is lightly browned, about 30 minutes. Cool crisp before serving.
Nutrition Facts : Calories 373.3 calories, Carbohydrate 77.3 g, Cholesterol 17.4 mg, Fat 7 g, Fiber 2.6 g, Protein 2.9 g, SaturatedFat 4.3 g, Sodium 55.8 mg, Sugar 59.3 g
RHUBARB CRISP
Make and share this Rhubarb Crisp recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 55m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the 4 first ingredients. Put 3/4 of the mixture in the bottom of a deep medium dish. Cover with the rhubarb.
- Mix sugar and flour and sprinkle on the rhubarb. Spread the remaining (1/4) of the first mixture on top of the rhubarb.
- Cook in oven at 350 F for 45 minutes.
STRAWBERRY-RHUBARB CRISP WITH GINGER-OAT CRUST
Ginger adds a little spice to this classic combination. A nice change of pace from the ordinary. Be sure to look for crisp, brightly colored stalks of rhubarb.
Provided by ValkyrieQueen
Categories Dessert
Time 55m
Yield 12 , 1 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oven to 375.
- In a large bowl stir together the sugar, 3 tablespoons of flour, cornstarch, and 1/4 teaspoon salt until blended. Add strawberries, rhubarb, lemon juice; toss to coat.
- Place in a 13x9 inch glass baking dish.
- In a medium bowl, stir remaining 1 cup of flour, oats, walnuts, brown sugar, crystallized ginger, ground ginger, nad remaining 1/4 teaspoon salt until combined.
- Stir in melted butter until moistened; srpinkle over fruit.
- Bake 40-45 minutes or until topping is a golden brown and fruit is bubbly. Cool 20 to 30 minutes; serve warm.
- Optional: Sprinkle with powdered sugar before serving.
Nutrition Facts : Calories 4528.8, Fat 165.4, SaturatedFat 66.9, Cholesterol 244, Sodium 2048.5, Carbohydrate 731.5, Fiber 50.8, Sugar 443.8, Protein 67
RHUBARB CRISP
Provided by Nancy Fuller
Categories dessert
Time 1h5m
Yield 6 to 9 servings
Number Of Ingredients 14
Steps:
- For the filling: Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
- Toss together the rhubarb, granulated sugar, flour, cinnamon, vanilla, lemon and salt in a large bowl until the rhubarb is well coated. Fill the prepared baking dish and set aside.
- For the crisp topping: Stir together the flour, brown sugar, butter, oats and salt in a medium bowl until crumbly. Spoon all of the crumble topping evenly over the prepared rhubarb and bake until golden and bubbling at the edges, about 35 minutes. Let cool slightly. Serve with ice cream, if using.
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