Rhubarb, Pink Lady Apple and Ginger Crisp

You know those times when you want to skip the meal and just have dessert?


  • for the fruit:
  • 2 lb rhubarb (leaves trimmed, stalks only, cut into 3/4" pieces)
  • 1 pint pink lady apples (peeled, cored, and cut into ¾" pieces)
  • 1/2 cup sugar
  • 2 tsp flour
  • 1/2 teaspoon of lemon zest (freshly grated)
  • 1/2 teaspoon of orange zest (freshly grated)
  • 1/2 teaspoon of ginger (freshly grated)
  • for the topping:
  • 1/4 cup unsalted butter (melted and cooled)
  • 1/2 cup all purpose flour
  • 1/4 cup rolled easy cook oats
  • 1/3 cup firmly packed light brown sugar
  • 1 1/2 teaspoons cinnamon
  • pinch salt
  • 2/3 cup chopped almonds


  1. Pre-heat oven to 175°C.
  2. In a medium bowl, combine rhubarb, apple, sugar, ginger, flour, orange and lemon zest.
  3. Transfer to a buttered 8-inch baking dish.
  4. For topping, combine flour, sugar, cinnamon, almonds, oats, pour in melted butter and toss to combine, spread loosely over the fruit mixture.
  5. Bake for 40 minutes until fruit is bubbling and topping is browned.
  6. Serve warm with softly whipped cream or vanilla crème anglaise.


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