Rhubarb Crisp

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.