Rhubarb Custard Crisp with Crystallized Ginger
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
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).
Combine rhubarb, eggs and sugar in a bowl. Sprinkle on the nutmeg and flour, toss well and let stand 10 minutes.
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.
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.
Serve warm, at room temperature or chilled, with partially whipped cream or crème fraîche.
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.
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