Rhubarb Ginger Crisps
This crisp is made with Springtime’s favorite pie-plant, rhubarb. I paired the tart rhubarb flavor with fresh ginger and almonds on top for a crunchy and flavorful bite.
- For the Filling
- 3 cups chopped rhubarb
- 1 tbl freshly grated ginger
- ½ cup granulated sugar
- For the Topping
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- ⅓ cup unsalted butter, cold and cut into 1-inch cubes
- ¾ cup coarsely chopped almonds
- whipped cream for topping Optional
1. Preheat oven to 375ºF and adjust oven rack to lower-middle position.
2. For the filling, add the rhubarb and ginger to a bowl. Sprinkle with the sugar and stir to mix well. Let the mixture sit a room temperature while you make the topping.
3. For the topping, combine the flour, sugars, cinnamon, and salt in a bowl. Add in the cubed butter and using your hands break apart the butter cubes while incorporating it in to the flour mixture. Continue until the mixture looks like wet sand and the butter is the size of peas. Stir in the chopped almonds.
4. If using individual ramekins: Spoon the rhubarb mixture evenly into 5 individual ramekins. Distribute the topping evenly among the ramekins. The crisps will shrink dramatically during the baking process, so I would recommend packing the ramekins tightly with the topping and then forming a mound on top.
5. If using a baking dish: pour the rhubarb mixture into an 8-inch square baking pan and place the topping in an even layer on top.
6. Bake for about 30-40 minutes until the fruit is bubbling and the topping is golden brown. Serve warm with a dollop of whipped cream.
Makes 5 ramekins or 1 (8-inch) baking pan, serves 4-6.