CHICOPEE, Mass. (Mass Appeal) - It's rhubarb season and what better way to enjoy it then in a tasty dessert! Writer, cook Nikki Gardner from ArtAndLemons.com showed us how to make a delicious gingery rhubarb crisp!
Gingery Rhubarb Crisp
- 2 pounds fresh rhubarb, cut into 1-inch chunks
- ½ cup natural cane sugar
- 2 teaspoons orange zest
- 1 teaspoon vanilla extract
- 2 tablespoons finely grated fresh ginger
- 3 tablespoons all-purpose flour
- ½ cup all-purpose flour
- ½ cup old-fashioned oats
- ½ teaspoon ground ginger
- ½ cup chopped walnuts
- ¾ cup light brown sugar
- ½ cup (vegan or dairy) butter (softened)
Preheat the oven to 375F. Lightly oil a 9-inch square baking pan.
In a large bowl, mix the rhubarb, sugar, orange zest, vanilla, ginger, and flour together. Pour mixture into the prepared pan.
In a medium bowl, combine the flour, oats, ginger, walnuts, sugar, and butter. Use a pastry blender or your fingers to cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the rhubarb filling and pat firmly in place.