Long stalks of tart ruby-colored rhubarb are a welcome treat come spring. A generous amount of freshly grated ginger adds a warm, spicy bite to this fruity crisp, which is topped with a buttery oatmeal crust.
Gingered Rhubarb Crisp
1 1/2 lb. (750 g.) rhubarb, cut into 1/2-inch (1.25-cm.) slices
1 large orange
3/4 cup (6 oz./185 g.) granulated sugar
1-inch (2.5-cm.) piece fresh ginger, peeled and grated
3/4 cup (4 oz./125 g.) all-purpose flour
1/2 cup (3 1/2 oz./105 g.) firmly packed light brown sugar
1/3 cup (1 oz./30 g.) rolled oats
1/4 tsp. ground cinnamon
1/4 tsp. kosher salt
4 Tbs. (2 oz./60 g.) unsalted butter, melted and cooled
Vanilla ice cream for serving
Preheat the oven to 375°F (190°C). Place the rhubarb in a 9-inch (23-cm.) square baking dish. Finely grate 1 teaspoon zest from the orange and add to the dish. Squeeze 1/3 cup (2 1/2 fl. oz./70 ml.) juice from the orange and add to the dish along with the granulated sugar. Toss the rhubarb mixture together, then spread out evenly in the dish.
In a bowl, combine the ginger, flour, brown sugar, oats, cinnamon and salt. Using a fork, toss until blended. Add the butter and stir until the ingredients are evenly moistened. Sprinkle the oat mixture over the rhubarb.
Bake until the topping is golden brown and the juices are thick and bubbling around the edge of the dish, 30-40 minutes. If the top starts to brown too much, loosely cover it with foil. Let the crisp cool, uncovered, on a wire rack for at least 20 minutes. Serve warm, accompanied with scoops of ice cream. Serves 6.
