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.

A bowl of rhubarb crisp, accompanied by a spoon, on a white surface with a striped napkin in the background.

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.

Various baking ingredients labeled in containers, including cinnamon, sugar, brown sugar, flour, oats, melted butter, salt, almonds, candied ginger, and chopped rhubarb.

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!

A bunch of fresh rhubarb stalks with vibrant red and green colors, bound together with twine, displayed on a marble surface.

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.

A bowl of chopped rhubarb mixed with sugar, with a spatula, surrounded by ingredients like almonds and crystallized ginger on a marble surface.

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.

A bowl of rhubarb crisp.

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.

A bowl of rhubarb crumble with a spoon, beside a larger dish of the same dessert and fresh rhubarb stalks on a marble surface.

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!

A spoonful of rhubarb crumble being lifted from a bowl, showcasing the textured topping and chunky fruit filling.

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

Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

A spoonful of rhubarb crumble being lifted from a bowl, showcasing the textured topping and chunky fruit filling.

Rhubarb Crisp with Ginger

Candied ginger adds a pop of flavor to this delicious springtime rhubarb crisp.
Author : Megan Myers
5 from 1 vote
Print Pin Recipe Review
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
Calories 331 kcal


  • 5 cups chopped rhubarb, about 1 ½ pounds
  • ½ to ¾ cup granulated sugar
  • 2 tablespoons all-purpose flour, or cornstarch

For the topping

  • ¾ cup rolled oats
  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • ½ cup sliced almonds
  • 1 teaspoon ground cinnamon
  • ¼ cup candied ginger
  • ¼ teaspoon fine sea salt
  • 8 tablespoons butter, melted and cooled


  • Preheat oven to 350°F and lightly coat a 2-quart casserole dish with nonstick spray or butter.
  • In a bowl, combine rhubarb, sugar, and flour. Stir to coat evenly, then set aside while you make the topping.
  • In another bowl, combine oatmeal, flour, brown sugar, almonds, ginger, cinnamon, and salt. Stir to evenly distribute, breaking up any chunks of brown sugar. Add the melted butter and stir until no dry bits are left and topping is forming clumps.
  • Scoop the rhubarb into the prepared baking dish. Scatter the crisp topping evenly over the rhubarb. (You might not want to use it all. Save any extra for another recipe.)
  • Bake for 40-45 minutes, until topping is browned and crisp and fruit juices are bubbly. Let cool at least 10 minutes before serving.


  • Use the lower end of sugar for a more tart crisp.
  • Extra crisp topping can be stored in the freezer for 3 months.


Calories: 331 kcalCarbohydrates: 47 gProtein: 4 gFat: 15 gSaturated Fat: 8 gCholesterol: 30 mgSodium: 171 mgPotassium: 348 mgFiber: 3 gSugar: 30 gIron: 1 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

Tried this recipe?Leave a comment below!

About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

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