For either dessert or breakfast, this rhubarb crisp will hit the spot.
Rhubarb & Wild Ginger Crisp
For base
¾ cup brown sugar
3 tbsp cornstarch
4 cups rhubarb, sliced
2 cups plums, sliced
3 tbsp juice from orange
1 tsp orange zest
pinch salt
1 tsp vanilla
1 tbsp fresh grated ginger root
For crisp topping
1/3 cup spelt flour
1cup oats
1/3 cup ground seed mixture (such as flax, sesame, chai, sunflower, etc.)
½ cup packed brown sugar
¼ tsp ground ginger
¼ tsp cinnamon
¼ tsp nutmeg
½ cup unsalted butter
½ to ¾ cup pecans, coarsely chopped
1. Preheat oven at 375F.
2. In large bowl, mix together sugar and cornstarch until well combined.
3. Add chopped rhubarb and plums; toss with sugar mixture.
4. Add orange juice, zest, salt, vanilla, and grated ginger. Toss until well combined. Set aside.
5. In food processor, mix together flour, oats, ground seeds, sugar, and spices. Pulse in butter until crumbly. Do not over pulse or you will have cookie dough.
6. Transfer to bowl and add pecans.
7. Place rhubarb mixture into greased baking dish. Crumble over topping to cover evenly.
8. Bake for 30-40 minutes until bubbling.
Serves 6-8
Tips:
You can substitute plums in this recipe for berries, apples, or peaches.
This doubles as a great breakfast treat served with a good plain yogurt.