Ingredients and Weight:
- Rhubarb, 2 lbs (900 g), washed and cut into 1-inch pieces
- Sugar, 1 cup (200 g)
- Ground ginger, 1 tsp
- All-purpose flour, 1 cup (125 g)
- Rolled oats, 1 cup (150 g)
- Brown sugar, 1/2 cup (100 g), packed
- Unsalted butter, cold and cut into cubes, 1/2 cup (113 g)
Preparation Time:
20 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2/5 (Easy-Medium)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the rhubarb, sugar, and ground ginger.
- In a separate bowl, whisk together the flour, oats, and brown sugar.
- Cut in the butter using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
- Transfer the fruit mixture to a greased 9x13 inch baking dish.
- Sprinkle the crumb topping evenly over the fruit.
- Bake for 45-50 minutes, or until the rhubarb is tender and the topping is golden brown.
Nutritional Information:
Per serving (1/8 of the dish):
- Calories: 250
- Fat: 10 g
- Carbohydrates: 35 g
- Protein: 3 g
- Fiber: 3 g
Dish Characteristics:
- Sweet and tangy with hints of ginger
- Crunchy and flavorful topping
- Versatile dessert that can be served warm or cold
User Comments:
- "This crisp was a hit at our dinner party! The ginger added a unique twist to the classic rhubarb flavor."
- "I love how easy it is to make. The crumb topping is crispy and perfectly golden."
- "I added some chopped walnuts to the crumb topping for an extra bit of crunch."
Special Precautions and Tips:
- If you don't have rhubarb, you can substitute any other fruit, such as apples or berries.
- To make the dish gluten-free, use gluten-free flour and oats.
- Serve the crisp with a scoop of vanilla ice cream or whipped cream for extra indulgence.
