Rhubarb reminds me of home. It reminds me of being a little girl in my own secret garden across the street in Mrs. Burry’s backyard. That was where my love of tart things developed. I grow rhubarb in my own small city backyard and get so excited every spring when I see those bright green leaves peaking their heads. This is one of my favourite dessert and then leftover breakfast recipes. I just started growing wild ginger in my backyard (fingers crossed) but you can find it farmers markets mid to late Spring. Rhubarb and ginger are a match made in heaven!
Best Rhubarb Crisp Recipe
In a large bowl combine:
- 4 Cups Rhubarb sliced into 1-inch cubes
- 2 Cups additional fruit of choice ( like plums)
- 3/4 cup brown sugar
- 1 1/2 tbsp Orange zest
- 1 Tbsp + freshly grated Ginger (or wild ginger)
- 3 Tbsp cornstarch
- 1 tsp pure vanilla extract (or scraped half of the vanilla bean)
For crisp topping:
- 6 tbsp flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- pinch of salt
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 5 tbsp unsalted cold butter cubes
- 3/4 cup pecan pieces
Method
Place tossed Rhubarb mixture in greased baking dish. Pulse in Food Processor crisp topping ingredients except for pecans until you have a crumbly wet sandy texture.
-Add pecans to crisp topping.
-Sprinkle over Rhubarb mix
-Bake at 375 till edges are bubbling, about 30-40 minutes.
Method
Place tossed Rhubarb mixture in greased baking dish. Pulse in Food Processor crisp topping ingredients except for pecans until you have a crumbly wet sandy texture.
-Add pecans to crisp topping.
-Sprinkle over Rhubarb mix
-Bake at 375 till edges are bubbling, about 30-40 minutes.
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