4.9 from 27 votes
Rhubarb Crisp with Ginger
My gingery rhubarb crisp is a uniquely delicious spring dessert that requires few ingredients but delivers big on flavor!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 409 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 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
Instructions
- Preheat oven to 350F
- Toss the rhubarb with the sugar, ginger, and cornstarch.
- Divide it evenly between four individual baking cups.
- Put the crumble ingredients in the same bowl and mix with your fingertips until it has a coarse crumbly consistency.
- Sprinkle the topping over the rhubarb. Set the cups on a baking tray (to catch any drips) and bake for about 25-30 minutes ~ if everything's bubbling and just starting to turn golden on top, you're good to go.
- Serve warm with whipped cream or ice cream.
Cup of Yum
Notes
- You can bake the crisp in a 9 inch baking pan or pie plate as well. The baking time should be about the same.
Nutrition Information
Calories
409kcal
(20%)
Carbohydrates
73g
(24%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Trans Fat
1g
Cholesterol
30mg
(10%)
Sodium
8mg
(0%)
Potassium
389mg
(11%)
Fiber
3g
(12%)
Sugar
43g
(86%)
Vitamin A
474IU
(9%)
Vitamin C
10mg
(11%)
Calcium
113mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 409
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 73g | 24% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 8mg | 0% |
| Potassium | 389mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 43g | 86% |
| Vitamin A | 474IU | 9% |
| Vitamin C | 10mg | 11% |
| Calcium | 113mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.