Rhubarb Crisp with Ginger

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Rhubarb crisp is an easy way to enjoy one of spring’s best flavors. The crunchy oat topping features candied ginger for a unique taste.

Spring market season is finally here! In Illinois, our farmers market is very limited from November to May, happening indoors only once a month.

We just had our last indoor market, and when I heard some of the farms would be bringing their first crops of rhubarb, I knew I had a plan for my Saturday morning.

Crisps are such a great dessert (or breakfast! no judgement) to whip up. There’s no fussing with a crust, and their rustic look is totally intentional. 

Plus, crisps can be made with any fruit you have on hand — or vegetable, in the case of this rhubarb crisp! Just change up the other flavors to match. Here I used almonds and added a pop of spice with candied ginger. It’s unexpected but pairs beautifully with the tart rhubarb.

Grab some fresh rhubarb this weekend and give this dish a try!

Ingredients for rhubarb crisp

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

Rhubarb – I recommend using fresh rhubarb for this recipe. If it’s early in the season, you shouldn’t need to peel the stalks before using. Make sure to remove all the leaves (they’re poisonous), clean, and pat dry.

You can also use frozen rhubarb. I recommend thawing it first and draining well. This will help prevent your crisp from being too watery.

Sugars – You’ll need both white granulated sugar and brown sugar in this recipe. Use the lesser amount of sugar if you like a more pronounced tart rhubarb flavor.

Flour – Use all-purpose flour. You can also swap in whole wheat flour. Or, if you need the recipe to be gluten-free, use a gluten-free blend.

Rolled oats – Also known as old-fashioned oats, these are essential for making our crisp topping. Don’t use quick oats or steel-cut oats.

Almonds – I use sliced almonds, which are the very thin kind. You can also use slivered almonds or chop whole almonds to your liking.

Candied ginger – Ginger will give a punch of flavor to the crisp that cuts through the sweetness. You want candied or crystallized ginger here. It is chewy and coated in sugar. Cut it into small pieces if it isn’t already.

If you prefer, you can swap in 1 to 2 tablespoons grated fresh ginger or ½ teaspoon ground ginger. Do not use pickled ginger, that’s only for eating with sushi!

How to make this recipe

Preheat the oven to 350°F. Lightly coat a 2-quart baking dish with nonstick spray or a bit of softened butter.

Slice the rhubarb and add to a mixing bowl. Sprinkle over the granulated sugar and 2 tablespoons of the flour. Stir well to coat.

As the rhubarb starts to macerate it will release juices and the sugar will start to stick more to it. I usually let it rest a minute or two and stir again to get the rest of the sugar mixed in.

Let the rhubarb mixture sit while you make the topping.

In another bowl, combine the oats, flour, brown sugar, almonds, ginger, cinnamon, and salt. Mix well until evenly combined.

Pour in the melted butter, and stir until the mix is evenly moist. There should be no dry pockets, so be sure to stir up from the bottom.

Scoop the rhubarb into the prepared baking dish. Spoon the crisp topping evenly over the top of the rhubarb.

If you like, you can use less of the crisp topping, and save the rest for another recipe! I love lots of crisp, so I always add the whole batch.

Place the crisp in the oven and bake for about 40 minutes, until the topping is browned and the juices are bubbling around the edges.

Let cool before serving. This will help the juices settle and thicken.

Serve as-is, or topped with vanilla ice cream, whipped cream, or yogurt.

Recipe suggestions

Swap in 1 cup of the rhubarb for diced strawberries to make this a strawberry rhubarb crisp. Raspberries are great with rhubarb as well!

Instead of ginger, add grated lemon zest.

Try with a decadent caramel sauce over the top.

Swap the almonds for chopped pecans or hazelnuts.

Storage and reheating

Crisps are delicious served warmed, at room temperature, or straight from the refrigerator!

Store leftovers in the refrigerator, covered, for up to 5 days. 

To reheat, scoop out individual portions and warm in the microwave for about 30 seconds, until heated through.

Have more rhubarb to use? Make a rhubarb pie or rhubarb sauce, or whip up strawberry-rhubarb jam. Or, freeze extra rhubarb for future crisps!

Rhubarb crisp is such a great spring dessert. I hope you enjoy it!