Recipe by beetgreens
"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."
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zest from 1 orange
grated fresh ginger root
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.
It was quite sweet and I didn't taste much rhubarb. In the plus side I used plenty of it up!
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!
Wow--we loved it! I baked it a little longer for a real crisp topping. A new family favorite--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!!!
Yumm! This recipe is so much more interesting that the plain old rhubarb crisp recipe. I added the 1/4 cup of OJ as another reviewer suggested-Good add in!
* 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 from Fat: 69
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