Rhubarb is one of the garden’s gifts of early summer. This simple crisp is a great way to enjoy it
Makes 6 to 8 servings
For the filling:
2 pounds fresh rhubarb trimmed and thickly sliced crosswise
3/4 cup granulated sugar
2 tablespoons chopped candied ginger
2 teaspoons grated orange zest
2 tablespoons Grand Marnier, optional
For the streusel topping:
3/4 cup all-purpose flour
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
Big pinch kosher salt
7 tablespoons cold unsalted butter, cut into 1/4-inch pieces
Whipped cream or ice cream for serving
Position a rack in the center of the oven and preheat to 425 degrees.
In a large saucepan over medium-high heat, combine the rhubarb, sugar, ginger and orange zest and simmer until the sugar dissolves into a syrup and the rhubarb is nearly tender, about eight minutes.
Make the streusel topping: Add the flour, brown sugar, cinnamon and salt in the bowl of the food processor and pulse to combine. Add the butter and pulse until the mixture resembles very coarse crumbs with pea-sized blobs of butter.
Dump the rhubarb mixture into a 6-cup gratin dish and sprinkle the flour mixture evenly over the top. Bake until the topping is golden brown, about 25 minutes. Let the crisp cool a bit and serve it warm with a dollop of whipped cream or a scoop of ice cream.
