Photography by Scott Ramsay, Prop Styling by Suzanne Campos

Rhubarb reminds me of home… of being a little girl in my own secret garden across the street in Mrs. Burry’s backyard. This was where my love of tart things developed. I grow rhubarb in my own small city backyard and get so excited every Spring when I see those bright green leaves peaking their heads. This is one of my favorite dessert and then leftover breakfast recipes. I just started growing Wild Ginger in my backyard (fingers crossed) but you can find it farmers markets mid to late Spring. Rhubarb and Ginger are a match made in heaven!

Best Rhubarb Crisp

In large bowl combine

4 Cups Rhubarb sliced into 1 inch cubes

2 Cups additional fruit of choice ( like plums)

3/4 cup brown sugar

1 1/2  tbsp Orange zest

1 tbsp + freshly grated Ginger (or wild ginger)

3 tbsp cornstarch

1 tsp pure vanilla extract (or scraped half of vanilla bean)

3 tbsp cornstarch

For Crisp topping 

6 tbsp flour

1/4 cup brown sugar

1/4 cup granulated sugar

pinch salt

1/4 tsp ground ginger

1/4 tsp ground cinnamon

5 tbsp unsalted cold butter cubes

3/4 cup pecan pieces


-Place tossed Rhubarb mixture in greased baking dish.

-Pulse in Food Processor crisp topping ingredients except pecans until you have a crumbly wet sandy texture.

-Add pecans to crisp topping.

-Sprinkle over Rhubarb mix

-Bake at 375 till edges are bubbling. About 30 -40 minutes.

Tizz’s Tips:

-I always add more things to my topping mix like flaxseeds, pumpkin seeds, or oats.

-Don’t burn your NUTS! If pecans are getting too brown and rhubarb is still not bubbling you can always cover with foil.