Ginger Cardamom Rhubarb Crisp – like a pie without the fuss

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ginger cardamom rhubarb crisp

I have eaten a lot of rhubarb crisp in my day.

Fruit crisps are just about the easiest dessert going…Like a pie without the fuss. You get that addictive combination of tart, soft, saucy fruit and a crisp, buttery topping plus they take all of five minutes to throw together.

Fruit crisps, or crumbles (which ever name you prefer) were my mom’s go-to dessert to feed a crowd when I was growing up.  They’re one of the best ways to showcase and enjoy in-season fruit and easy to whip up, especially when you hate to come in from the garden to get supper on.

Rhubarb crisp (any fruit crisp, really) has been an all-time favourite of mine. Something about the way the fruit bubbles up from under the crust and creates a toffee-like sauce around the edges, and that sweet buttery topping…

ginger cardamom rhubarb crisp

I know ice cream is a popular accompaniment to rhubarb crisp but I prefer a little cream alongside. It adds a richness to the sauce but doesn’t take over.

If you want to get your kids cooking I’d say start them with rhubarb crisp. They can pull the rhubarb, give it one tart bite (so they can understand the magical transformation of rhubarb cooked with sugar) and then get chopping. The topping doesn’t have to come together perfectly to make a great crust.

If you’d like to make a gluten free rhubarb crisp:

Substitute ground almonds or brown rice flour for the flour called for in the topping and to thicken the filling.

A big thank you to baker extraordinaire, Movita Beaucoup, for the cardamom + rhubarb idea.

ginger cardamom rhubarb crisp

Ginger Cardamom Rhubarb Crisp

  • 4 cups chopped rhubarb
  • ½ cup sugar
  • ¼ cup Grandma Fancy Molasses
  • ½ tsp. ground ginger
  • ¼ tsp. cardamom
  • 2 Tbsp. flour


  • 1 cup flour
  • 1 cup old fashioned rolled oats
  • ½ cup brown sugar
  • ½ tsp. ground ginger
  • ½ cup butter
  1. Preheat oven to 350 F
  2. In a medium bowl combine rhubarb with sugar, molasses, spices and flour. Toss to coat and scrape into a 9” by 9” (or thereabouts) baking dish.
  3. In another bowl combine the flour, oats, sugar and ginger.
  4. Cut in the butter with a pastry blender or rub with your fingers, until the mixture forms pea-sized chunks.
  5. Sprinkle over rhubarb mixture and bake for about 35 minutes, until fruit is bubbling and topping is starting to brown.
  6. Serve with a drizzle of fresh cream.


Something about the way the fruit bubbles up from under the crust and creates a toffee-like sauce around the edges, and that sweet buttery topping…

One more thing…

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15 thoughts on “Ginger Cardamom Rhubarb Crisp – like a pie without the fuss

  1. Patti says:

    I made this last night, it was awesome. Served it with chocolatey cookie dough ice cream. Loved the spice combination.

    1. Hi Patti, Glad you liked the rhubarb crisp. I bet it was extra yummy with the ice cream.

  2. I found ,on this website, a recipe for old fashioned gingerbread, came from an old cookbook and I remember Signal Hill was mentioned in the info..( Signal Hlll is in Newfoundland) so perhaps the recipe came from there.. it also had a link for Toffee Coffee Sauce to serve on it…I found the sauce recipe, but when I went back to get the gingerbread recipe, it was gone & I can’t find it anywhere on your website.. would it be possible to get it in an email??? would really appreciate it as it sounds like the one my mum used to make, ( in N.B)… D. Gowan

    1. Hi Dorothy, The recipe is on its way to you.

  3. Sandy says:

    My family is not very fond of molasses.. how would maple syrup work in this recipe??

    1. Hi Sandy, You could substitute the same amount of maple syrup, or you could go half fancy molasses and half maple syrup. The molasses works especially well with the cardamom, ginger and rhubarb flavours.

  4. Patricia says:

    Hi Bridget: In honor of the first day of summer, I made this crisp (as I haven’t had anything “rhubarb” since I was a kid) and it was wonderful….sweet and tart at the same time…took me right back to my stewed rhubarb childhood days 🙂

    1. Hi Patricia — Your message made my day. There’s nothing I like more than a little time traveling through your stomach.

  5. Lorraine says:

    Hi there;
    Love the idea of serving dessert in a lovely teacup and saucer. 🙂 Can’t wait to try the recipe; I love cardamom.

  6. B Jones says:

    I’ve been enjoying your recipes. Thanks.

    1. You’re welcome. It’s always great to get a bit of feedback.

  7. Squeeeeeeal! This sounds AWESOME!

    1. It’s very good. The world could use more fruit crisps and less Nutella.

  8. Penny Snell says:

    Always love receiving the wonderful recipes, Thank you Bridget.

    1. Thanks Penny, I’m happy you’re enjoying them. Lots more to come…

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