Ginger Spiced Rhubarb Crisp Recipes

GINGER RHUBARB CRISP

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.

Provided by Mary Margaret Briggs

Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes

Time 1h

Yield 15

Number Of Ingredients 12

Ginger Rhubarb Crisp image

Steps:

Move an oven rack to the center of oven and preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Mix the white sugar, 3 tablespoons of flour, salt, eggs, orange zest, and ginger together in a bowl until well combined; stir in the rhubarb. Pour the rhubarb mixture into the bottom of the prepared baking dish.
Thoroughly combine 1/2 cup flour, brown sugar, butter, and cinnamon by pulsing in a food processor or blender. Stir in the oatmeal; crumble the oatmeal mixture over the rhubarb. Gently pat the topping down to make a crust.
Bake on the center rack of preheated oven until the topping is lightly golden, the rhubarb has fallen apart, and the juices are very thick and bubbling, 40 to 50 minutes. Check frequently after 30 minutes to see if bubbles are thick.

Nutrition Facts : Calories 266 calories, Carbohydrate 47.5 g, Cholesterol 41.1 mg, Fat 7.7 g, Fiber 2.6 g, Protein 3.6 g, SaturatedFat 4.3 g, Sodium 139.4 mg, Sugar 33 g

Ingredients

1 cup white sugar
3 tablespoons all-purpose flour
½ teaspoon salt
2 beaten eggs
zest from 1 orange
2 tablespoons grated fresh ginger root
8 cups chopped rhubarb
½ cup all-purpose flour
2 cups brown sugar
½ cup salted butter
2 teaspoons cinnamon
2 cups rolled oats

SPICY RHUBARB CRISP

A family favorite, just perfect served with vanill bean or strawberry ice cream. Hope you will enjoy this as much as we do. Grinding your own spices makes for a nicer, more mellow flavor.

Provided by Baby Kato

Categories Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

Spicy Rhubarb Crisp image

Steps:

Mix together rhubarb, honey, flour and cinnamon, ginger and cloves, until well combined.
Pour into a greased 2L baking dish.
Next stir together oates, sugar, honey, vanilla, butter, cinnamon, nutmeg and salt.
Sprinkle the topping over the rhubarb and bake in 375 F oven for 40 - 45 minutes.
Serve warm with your choice of ice cream.

Nutrition Facts : Calories 361.4, Fat 9.3, SaturatedFat 5.2, Cholesterol 20.3, Sodium 268.8, Carbohydrate 70.2, Fiber 4.5, Sugar 51.2, Protein 4

Ingredients

5 cups rhubarb, chopped
1/2 cup honey, liquid (wild flower or clover)
1 tablespoon flour, all purpose
1 teaspoon cinnamon, freshly ground
1 teaspoon ginger, candied, shredded
1/8 teaspoon clove, freshly ground (optional)
1 1/2 cups rolled oats, large flake
1/3 cup sugar, brown
1/3 cup honey, liquid (wild flower or clover)
1/2 teaspoon vanilla, extract, pure
1/4 cup butter, unsalted, melted
1 teaspoon cinnamon, freshly ground
1/4 teaspoon nutmeg, freshly ground
1/2 teaspoon salt

RHUBARB CRISP

When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it's made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring's first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake - it is nearly effortless and as good or better than a pie.

Provided by Mark Bittman

Categories easy, dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

Rhubarb Crisp image

Steps:

Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 48 milligrams, Sugar 22 grams, TransFat 0 grams

Ingredients

6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
2 1/2 to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups)
1/4 cup white sugar
1 tablespoon orange or lemon juice
1 teaspoon orange or lemon zest
3/4 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon, or to taste
Pinch salt
1/2 cup rolled oats
1/2 cup pecans

RHUBARB COMPOTE WITH GINGER

This is a very simple recipe for rhubarb compote. I marinate the rhubarb with candied ginger, orange juice, and sugar overnight to intensify the flavor. Serve with ice cream or whipped cream.

Provided by gartenfee

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 8h25m

Yield 4

Number Of Ingredients 4

Rhubarb Compote with Ginger image

Steps:

Combine rhubarb, sugar, orange juice, and candied ginger in a large glass or ceramic jar. Let stand, 8 hours to overnight.
Move rhubarb mixture into a pot and bring to a boil over medium-low heat, about 15 minutes. Sweeten with more sugar to taste and pour into a clean jar. Close with a lid and store in the refrigerator for up to 1 week.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 85.8 g, Fat 0.3 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 6.5 mg, Sugar 79.8 g

Ingredients

1 pound chopped rhubarb
1 ½ cups sugar, or more to taste
½ cup orange juice
2 tablespoons finely chopped candied ginger

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Ginger Spiced Rhubarb Crisp Recipes

GINGER RHUBARB CRISP

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.

SPICY RHUBARB CRISP

A family favorite, just perfect served with vanill bean or strawberry ice cream. Hope you will enjoy this as much as we do. Grinding your own spices makes for a nicer, more mellow flavor.

RHUBARB CRISP

RHUBARB COMPOTE WITH GINGER

This is a very simple recipe for rhubarb compote. I marinate the rhubarb with candied ginger, orange juice, and sugar overnight to intensify the flavor. Serve with ice cream or whipped cream.

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