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Ginger Rhubarb Crisp




Source of Recipe


CC Times


Recipe Introduction


In this new take on a classic "Joy of Cooking" recipe, gingersnaps and candied ginger gives this crisp a kick in a combination of tart rhubarb and the buttery spiced topping. If you can't find fresh rhubarb, frozen rhubarb, available year round, is a solid substitute.


List of Ingredients




2 pounds rhubarb stalks, cut into 1-inch pieces

1/2 cup candied ginger, finely chopped

2 1/2 cups brown sugar

2 cups ginger snaps, such as Anna's, crumbled

Pinch salt

14 tablespoons unsalted butter, cut into small pieces

Recipe



Preheat oven to 350.

In a medium bowl, toss the rhubarb and candied ginger together, mixing thoroughly. Transfer to a large baking dish. Sprinkle 2 cups of the sugar over rhubarb mixture and set aside.

In a medium bowl, combine crumbled ginger snaps, salt, and the remaining 1/2 cup sugar. Using a pastry cutter or two table knives, work butter into the ginger snap mixture until it resembles coarse meal flecked with pea-size pieces of butter. Scatter topping evenly over rhubarb mixture.

Transfer dish to oven and bake until topping is golden brown and rhubarb is soft, about 1 hour 15 minutes. Set aside to cool on a wire rack at least 10 minutes before serving warm with whipped cream or strawberry ice cream.


SERVES 8