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Rhubarb Crisp
This rhubarb crisp recipe lets the pretty pink stalks shine, accented by ginger and orange, with a brown sugar-pecan crumble topping.
👥 8 Servings⏱️ Prep & Cook: 1h🔥 Cook: 10 min👤 Sheila Lukins📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●baking dish
📝 Preparation Steps
1
Put oven rack in middle position and preheat to 350°F.
2
Combine flour, oats, brown sugar, and cinnamon in a medium bowl. Using a pastry cutter or two knives, work in the butter until mixture is crumbly. Add pecans and egg, then toss with a fork. Set aside.
large egg, lightly beaten1
3
Combine rhubarb, granulated sugar, ginger, and orange zest in a 3-quart baking dish.
granulated sugar1 cup
4
In a small bowl, stir the orange juice and cornstarch to combine; toss with the rhubarb mixture. Spread the crisp topping over the rhubarb and bake until golden and bubbly, 45–⏱️ 50 minutes. Serve with crème fraîche or whipped cream. Editor’s note: This recipe was first printed in the March 2008 issue of ‘Parade.’ Head this way for more of our favorite fruit crisps and cobblers →
Crème fraîche or whipped cream, for serving
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