Rhubarb Crisp Tart Sweet (Print Version)
# Ingredients:
→ Filling
01 -
10 sticks of rhubarb, cut into 3-inch pieces (approximately 2 cups)
02 -
8 tablespoons sugar
03 -
1 teaspoon ground ginger
→ Topping
04 -
½ cup softened butter
05 -
½ cup brown sugar
06 -
1 cup plain flour
→ To serve
07 -
Vanilla ice cream
# Instructions:
01 -
Preheat the oven to 350°F (180°C).
02 -
Cut the rhubarb into 3-inch sticks and place them in a pot. Cover with water and bring to a boil. Simmer for 10-15 minutes until the rhubarb softens. Stir in the ground ginger and sugar, mixing well.
03 -
In a separate bowl, rub softened butter into the plain flour until the mixture resembles coarse crumbs. Stir in the brown sugar to complete the crumble topping.
04 -
Transfer the softened rhubarb to an ovenproof dish and spread it out evenly. Sprinkle the crumble mixture evenly over the top.
05 -
Bake for 35–45 minutes, or until the topping is golden brown and the rhubarb filling is bubbling.
06 -
Let cool slightly before serving with a scoop of vanilla ice cream.
# Notes:
01 -
Use fresh rhubarb for the best flavor and texture. If using frozen rhubarb, add a little cornstarch to help absorb excess liquid.
02 -
Adjust the sweetness to your taste, as rhubarb is naturally tart.
03 -
To create a crunchier topping, add a handful of oats or chopped nuts to the crumble mixture.
04 -
A little lemon or orange zest stirred into the rhubarb mixture enhances fruit flavors.
05 -
If your rhubarb is extra juicy, add some cornstarch or all-purpose flour to achieve a thicker filling.
06 -
This crisp can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking.