Comments on: Ginger Rhubarb Crisp

By: Dessert (other)

Dessert (other) — Fri, 03 Aug 2012 02:24:41 +0000

[…] Franco’s Christmas Bark (Crack) – A++++ Fruit Pizza – A++ Fruit Trifle – A Ginger Rhubarb Crisp – B High Fiber Marshmallow Treats – A+ Key Lime Pie Fudge – A++ Meyer Lemon […]

By: Nicole, RD

Nicole, RD — Mon, 18 Jun 2012 11:18:01 +0000

In reply to Nicole Olson.

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!

By: Nicole Olson

Nicole Olson — Sun, 17 Jun 2012 16:38:17 +0000

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?

By: Kate

Kate — Thu, 14 Jun 2012 04:24:37 +0000

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!

By: Heidi @ Food Doodles

Heidi @ Food Doodles — Wed, 13 Jun 2012 23:43:22 +0000

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.

By: Kristi aka FiberFool

Kristi aka FiberFool — Wed, 13 Jun 2012 20:50:37 +0000

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.

By: Nicole, RD

Nicole, RD — Wed, 13 Jun 2012 18:53:16 +0000

In reply to Nicole Olson. I would not turn down rhubarb ;) Excited to see you!

By: Kristen (swanky dietitian)

Kristen (swanky dietitian) — Wed, 13 Jun 2012 16:01:18 +0000

I love rhubarb! I have only had it in a pie version though. I love the idea of a crisp. YUM!

By: Tiff @ Love Sweat and Beers

Tiff @ Love Sweat and Beers — Wed, 13 Jun 2012 13:56:13 +0000

Yum! I’ve been looking for more ways to use rhubarb.

By: Nicole Olson

Nicole Olson — Wed, 13 Jun 2012 13:53:45 +0000

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.