Ginger Rhubarb Crisp

A rhubarb and oatmeal crisp gets extra flavor from orange peel and grated fresh ginger.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 266 Calories

Ingredients

• 1 cup white sugar
• 2 cups rolled oats
• 3 tablespoons all-purpose flour
• 2 cups brown sugar
• 2 tablespoons grated fresh ginger root
• 2 teaspoons cinnamon
• 2 beaten eggs
• zest from 1 orange
• 8 cups chopped rhubarb
• 0.5 cup all-purpose flour
• 0.5 teaspoon salt
• 0.5 cup salted butter

Recipe Instructions

Step 1

Move an oven rack to the center of the oven and preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 2

Mix together white sugar, beaten eggs, 3 tablespoons flour, orange zest, ginger, and salt in a large bowl until well combined; stir in rhubarb. Pour rhubarb mixture into the bottom of the prepared baking dish.

Step 3

Thoroughly combine brown sugar, 1/2 cup flour, butter, and cinnamon by pulsing in a food processor or blender. Transfer mixture to a large bowl and stir in oats until incorporated. Crumble over rhubarb mixture in the baking dish. Gently pat topping down to make a crust.

Step 4

Bake on the center rack of the preheated oven until topping is lightly golden, rhubarb has fallen apart, and juices are very thick and bubbling, 40 to 50 minutes. Check frequently after 30 minutes to see if bubbles are thick.