Growing up, my friend next door had a rhubarb plant. Each spring, it would sprout these wildly enormous leaves and we would not-so-gently rip the red stalks from the ground. We would take a bite of the stalk and pucker under the bitter and tart taste of the rhubarb, throwing the rhubarb into the compost bin.
It’s a little ironic that something oh-so-tart tasting can be made into something pretty incredible with the help of sugar. I am yet to run across a rhubarb recipe that doesn’t call on sugar, you? Despite its in-season status, rhubarb is running about $3/lb, but when in season, I bend under pressure and take advantage of what’s good.
Had I known we were throwing away mega bucks of rhubarb as kids, we should’ve set up a mini farmer’s market and made some serious cash!
I didn’t go crazy over rhubarb like I did Meyer lemons, but that’s because rhubarb = dessert and too many desserts = bad. Especially since Mr. Prevention gives the side-eye to rhubarb.
This recipe is a bit unique with its ginger-twist by way of fresh ginger and ginger snaps. I knew the ginger snaps from the fine people of Newman’s Own Organics would come in handy. Admittedly, ginger can be a very overwhelming flavor on its own. Just as ginger compliments and heightens flavors in Asian recipes, ginger does much of the same with the rhubarb, making this dessert sweet and tangy for something truly unique.
I opted to make the Ginger Rhubarb Crisp in ramekins for individual portions. I like to think of this as a way of “self monitoring” when I’m the one and only partaking. I loved most that these crisps weren’t light on the crumble topping despite their very acceptable calorie count. Something different and fun for early summer!
Ginger Rhubarb Crisp adapted from Foodess
8 oz rhubarb (2-3 large stalks)
1/3 cup brown sugar
1/2 tsp vanilla extract
1 Tbsp fresh ginger, grated
1 Tbsp whole wheat flour
1/3 cup (1.2 oz) ginger snaps, coarsely crushed
1/4 cup whole wheat flour
2 Tbsp brown sugar
pinch of salt
1 1/2 Tbsp unsalted butter, softened
Preheat oven to 350 F.
In a medium bowl, combine the filling ingredients; toss well to combine. Spread in the bottom of four 6-ounce ramekins that have been sprayed with nonstick spray.
In the same bowl, stir together crushed ginger snaps, flour, brown sugar and salt. Use your fingers to work in the softened butter until mixture resembles coarse crumbs. Spread topping evenly over rhubarb filling and bake for 35 minutes or until bubbling and browned.
Yield: 4 servings.
Nutrition Information (per serving): 234 calories; 7 g. fat; 0 mg. cholesterol; 45 mg. sodium; 41.8 g. carbohydrate; 1.8 g. fiber; 2.3 g. protein
Result: Sweet and tangy, this is a unique flavor combination that hit the spot. If you’re looking for a rhubarb dessert that’s a bit on the lighter side, and you enjoy ginger, this is a sure recipe to give a try! Simple to make, too! Enjoy![/print_this]
Today is my second to last day at work…crazy!
My mom has a TON of rhubarb growing in her garden. I’ve already canned a bunch into jam but this would be a great way to use some more of it! Thanks for sharing.
What a great use for gingersnaps!! Such a pretty dessert and I love how you made it in individual portions. 🙂
Okay, I’ve never had rhubarb before but this looks like the perfect recipe to give it a whirl!
YAY for rhubarb! My husband and I grow a ton of it in our back yard. I know you’re moving soon, but let me know if you like me to bring some fresh rhubarb to you at the picnic. We have so much and I can never use enough of it, so we end up giving it away to small diners in the area so they can make their pies. I am actually bringing a strawberry rhubarb custard pie.
I would not turn down rhubarb 😉 Excited to see you!
Yum! I’ve been looking for more ways to use rhubarb.
I love rhubarb! I have only had it in a pie version though. I love the idea of a crisp. YUM!
Having grown up in the land of Scandinavians – west-central Minnesota I’m a huge rhubarb fan and take every opportunity to avail myself offers to take it off people’s hands (it isn’t as popular here in CO, but many yards seem to have some). We’ve made an amazing liqueur and I like making a lower sugar strawberry rhubarb jam that is heavier on rhubarb than some for a mid-winter rhubarb treat on yogurt. But this year, my sister gave me a cookbook for my birthday devoted entirely to rhubarb. There were many variations on roasting it, sometimes with savory herbs which has turned out to be great, though it also includes maple syrup for some sweetening. But, one evening I decided to roast the sweeter version which included just a hint of fresh grated ginger and added strawberries and a very lightly sweetened meringue for the last 10 minutes or so of the roasting and it ended up under 200 calories yet still felt special and like a real dessert, not just fruit for dessert.
Ah, I love crisps! So good!! But really, the main star in this for me, is the rhubarb. I seriously love the stuff – I can’t get enough of it. And it’s so good with ginger! I put it with ginger(and cherries) the other day in a compote that I sweetened mostly with dates and I was surprised at how well it turned out! I’m always sad because of the amount of sugar it usually needs.
We used to have a giant rhubarb plant at the end of our driveway when I was growing up, but we never knew what to do with it so it just grew unmolested. I wish I’d known then what I know now!
Hello there, a couple of questions…1) I do not feel like going to the store and buying whole wheat flour, so if I use regular all-purpose flour, is there a measuring difference? 2) I have fresh ginger, but if I didn’t want to use that some time, could I use powdered ginger and would there be a measuring difference with that as well?
Hey Nicole 🙂
All-purpose measures the same, yep! If you used dried vs. fresh ginger I would use 1/3 to 1/4 less. The general rule of thumb of is for each teaspoon dried, it’s 3 teaspoons (1 tablespoon) fresh. ENJOY!