Ginger and rhubarb team up in this easy rhubarb crisp recipe. Almond flour and chopped pistachios add some nuttiness to the topping and also make this crisp gluten-free., December 2021


Credit: Photography / Greg DuPree, Styling / Ruth BlackBurn / Julia Bayless

Recipe Summary

25 mins
1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Lightly coat a 7-by-11-inch baking dish with cooking spray.

  • Combine rhubarb, maple syrup, orange zest, orange juice, fresh ginger, 2 tablespoons crystallized ginger and 1/2 teaspoon salt in a large bowl. Spread evenly in the prepared baking dish.

  • Combine almond flour, pistachios, brown sugar and the remaining 2 tablespoons crystallized ginger and 1/2 teaspoon salt in a medium bowl. Add butter; using your fingers, rub the butter into the flour mixture until the mixture begins to clump together. Sprinkle the mixture evenly over the rhubarb mixture.

  • Bake until the filling is bubbling and thickened and the topping is golden, 45 to 50 minutes, covering with foil during the final 10 minutes of bake time if needed to prevent overbrowning. Let stand at room temperature for at least 15 minutes before serving.

Nutrition Facts

about 1/2 cup
236 calories; fat 15g; cholesterol 18mg; sodium 241mg; carbohydrates 25g; dietary fiber 3g; protein 4g; sugars 16g; saturated fat 5g; vitamin a iu 411IU; potassium 418mg.