Gingered Rhubarb Apple Crisp

Gingered Rhubarb Apple Crisp Recipe - A Delicious American Dish

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 45-50 minutes | Servings: 6-8

Introduction

Gingered Rhubarb Apple Crisp is a delicious and comforting dessert that combines the tartness of rhubarb with the sweetness of apples, all topped with a crunchy oatmeal topping. This recipe is perfect for a cozy night in or a special occasion.

History

The combination of rhubarb and apples in a crisp is a classic dessert that has been enjoyed for generations. The addition of ginger adds a unique and flavorful twist to this traditional recipe.

Ingredients

2 cups diced rhubarb
3 large apples, peeled, cored, and sliced
1 cup sugar
1 tbsp minced crystallized ginger
1 tbsp flour

Topping

0.5 cup flour
0.5 cup brown sugar
4 tbsp cold butter, cut into chunks
0.5 tsp ground ginger
0.5 cup oatmeal

How to prepare

Place rhubarb, apples, 1 cup of sugar, crystallized ginger, and 2 tbsp of flour in a large bowl and toss well.
Turn the mixture into a greased 9-inch pie pan.
In a separate bowl, combine the topping ingredients and mix with a pastry blender until crumbly.
Spread the crumb mixture over the rhubarb and apples, then bake at 350°F (177°C) for 45–50 minutes, or until the fruit is tender and the topping is browned.
Serve the pie warm...

Variations

Try adding a handful of chopped nuts to the topping for extra crunch.
Substitute the apples with pears for a different flavor profile.
Add a splash of rum or bourbon to the fruit mixture for a boozy twist.

Cooking Tips & Tricks

Be sure to dice the rhubarb and slice the apples evenly to ensure even cooking.

- Mixing the topping ingredients until crumbly will give the crisp a nice texture.

- Serve the crisp warm with a scoop of vanilla ice cream for a delicious treat.

Serving Suggestions

Serve Gingered Rhubarb Apple Crisp warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat.

Cooking Techniques

Baking the crisp at a moderate temperature allows the fruit to cook through and the topping to brown evenly.

Ingredient Substitutions

If you don't have crystallized ginger, you can use ground ginger or fresh ginger instead.

Make Ahead Tips

You can prepare the fruit mixture and topping ahead of time and assemble the crisp just before baking.

Presentation Ideas

Serve the Gingered Rhubarb Apple Crisp in individual ramekins for a cute and elegant presentation.

Pairing Recommendations

This dessert pairs well with a cup of hot tea or coffee for a cozy and comforting treat.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Gingered Rhubarb Apple Crisp contains approximately 250 calories.

Carbohydrates

Each serving of Gingered Rhubarb Apple Crisp contains approximately 45 grams of carbohydrates.

Fats

Each serving of Gingered Rhubarb Apple Crisp contains approximately 10 grams of fat.

Proteins

Each serving of Gingered Rhubarb Apple Crisp contains approximately 2 grams of protein.

Vitamins and minerals

This dessert is a good source of vitamin C, thanks to the apples and rhubarb.

Alergens

This recipe contains wheat and dairy in the form of flour and butter.

Summary

Gingered Rhubarb Apple Crisp is a delicious dessert that is relatively low in protein but provides a good amount of carbohydrates and fats. It is also a good source of vitamin C.

Summary

Gingered Rhubarb Apple Crisp is a delicious and comforting dessert that is perfect for any occasion. With a crunchy oatmeal topping and a sweet and tart fruit filling, this recipe is sure to be a hit with your family and friends.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Gingered Rhubarb Apple Crisp. It was a sunny spring day, and I was visiting my dear friend Margaret. Margaret was known among our circle of friends for her fantastic baking skills, and I always looked forward to trying out her latest creations.

On that particular day, Margaret had just finished making a batch of this delicious dessert, and the scent of cinnamon and ginger filled her cozy kitchen. As she pulled the crisp out of the oven, the golden topping glistened in the sunlight streaming through the window. I couldn't wait to take a bite.

Margaret served me a generous portion of the crisp, topped with a dollop of whipped cream. The first bite was pure bliss - the tartness of the rhubarb perfectly complemented by the sweetness of the apples, and the warm spices of ginger and cinnamon added a comforting warmth to the dish. I knew right then and there that I had to learn how to make this dessert myself.

Margaret generously shared her recipe with me, explaining each step in detail and giving me tips on how to achieve the perfect crisp topping. I took notes diligently, making sure to capture every nuance of the recipe. I couldn't wait to try it out in my own kitchen.

The next day, I gathered all the ingredients and set to work. The scent of rhubarb and apples simmering on the stove filled my kitchen, and I couldn't help but feel a sense of accomplishment as I watched the fruit soften and release their juices. I added the ginger and cinnamon, tasting the mixture as I went along to make sure the flavors were just right.

As the fruit bubbled away on the stove, I prepared the crisp topping - a simple mixture of flour, oats, brown sugar, and butter. I sprinkled it over the fruit, making sure to cover every inch, and then popped the dish into the oven to bake.

The scent that wafted from the oven was intoxicating - a mix of sweet fruit and warm spices that made my mouth water. When I pulled the crisp out of the oven, the topping was golden and crispy, and the fruit bubbled invitingly beneath. I couldn't wait to dig in.

I served myself a generous portion of the Gingered Rhubarb Apple Crisp, topping it with a scoop of vanilla ice cream for good measure. The first bite was just as delicious as I remembered - the tartness of the rhubarb cutting through the sweetness of the apples, and the warm spices adding a comforting kick. I knew I had done Margaret proud.

From that day on, the Gingered Rhubarb Apple Crisp became a staple in my baking repertoire. I made it for family gatherings, potlucks, and just to enjoy on lazy Sunday afternoons. Each time I made it, I thought of Margaret and the generosity she had shown me in sharing her recipe.

Over the years, I have tweaked the recipe here and there, adding a splash of vanilla or a handful of chopped nuts to the topping. But the core of the recipe - the tart rhubarb, sweet apples, and warm spices - has remained the same. It's a dish that never fails to bring a smile to the faces of those who taste it.

As I sit here in my kitchen, preparing another batch of Gingered Rhubarb Apple Crisp, I can't help but feel grateful for the gift of this recipe. It's a reminder of the friendships that have enriched my life, the joy of sharing food with loved ones, and the simple pleasure of a homemade dessert on a sunny spring day. And for that, I am truly thankful.