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Rhubarb Custard Crisp with Crystallized Ginger

Prep Time:  30 minutes

     Cook Time:  30-55 minutes (depending on dish size)

     Serves:  8

This is a cross between a fruit crisp and a pudding, with candied ginger giving a surge of spice to every other bite or so.

Ingredients

  • Butter for greasing the baking dishes
  • 5 cups chopped fresh rhubarb
  • 2 large eggs, beaten
  • 3/4 to 1 cup sugar
  • 1/4 tsp. ground nutmeg
  • 1 Tbsp. whole wheat pastry or white flour
  • Topping:
  • 1 cup whole wheat pastry or white flour
  • 1/2 cup brown sugar
  • Pinch of salt
  • 4 Tbsp. butter, softened
  • 1/2 cup crystallized ginger bits
  • Partially whipped heavy cream or crème fraîche (optional)

Directions

  1. Heat oven to 375 degrees. Butter 8 small, shallow baking ramekins (about 5 inches wide) or a 10-inch deep-dish pie plate (or similar-sized baking dish).
  2. Combine rhubarb, eggs and sugar in a bowl. Sprinkle on the nutmeg and flour, toss well and let stand 10 minutes.
  3. Meanwhile, make the topping: Whisk flour, sugar and salt in a medium bowl. Use your fingertips to work the butter into the flour until mixture is crumbly.
  4. Spread rhubarb in the prepared dish(es); sprinkle topping over it. Sprinkle ginger bits evenly over the topping. If dishes are very full, place them on a baking sheet covered with parchment paper or foil to catch drips. Bake until topping is golden brown, about 30 to 35 minutes for small dishes and up to 55 minutes for one large dish.
  5. Serve warm, at room temperature or chilled, with partially whipped cream or crème fraîche.

Notes

Suggestions Use the reddest rhubarb you can find here, and since rhubarb can vary a great deal in tartness, adjust the amount of sugar to your taste.