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"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." — beetgreens
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1 cup white sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 beaten eggs
zest from 1 orange
2 tablespoons grated fresh ginger root
8 cups chopped rhubarb
1/2 cup all-purpose flour
2 cups brown sugar
1/2 cup salted butter
2 teaspoons cinnamon
2 cups rolled oats
This was very good - didn't have the fresh ginger on hand, so substituted 1 tablespoon dried. Rhubarb mixture seemed a bit dry, so added 1/4 cup orange juice - it really added to the custard's flavor. Will def. make this again.
Wow--we loved it! I baked it a little longer for a real crisp topping. A new family favorite--thanks for sharing.
20 Ratings
This is really good. I used two 8x8 pans instead and gave one to my sister. I will definitely make this again. Thanks for sharing!
An outstanding recipe! The combination of rhubarb and fresh ginger was a hit at my church's picnic. I garnished with strips of fresh ginger, so it looked as good as it tasted.
This recipe was so good! It took maybe 10 minutes to prepare and my husband said it was the best crisp he had ever had! Definitely a keeper.
This was totally yummy!!! Made it for my kids' grandpa who loves rhubard pie, but I'm not a pie maker...My kids loved it too!!!
this is a fabulous recipe .. though i substituted grapefruit zest for the orange zest and it made this recipe "out of this world" .... next time i think i will decrease the sugar a wee bit ... found it just a little too sweet :-)
I am making this for the second time today. It was such a hit last week. I'm not changing a thing, except the number it serves. I halved it the first time it barely served 6. I served it with vanilla yogurt. Delish!
* Percent Daily Values are based on a 2,000 calorie diet.
Ginger Rhubarb Crisp
Serving Size: 1/15 of a recipe Servings Per Recipe: 15 Amount Per Serving Calories: 266 Calories from Fat: 69
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