Ginger Pear Rhubarb Crisp

The rhubarb is ready to be picked and I’m excited! The rest of my family doesn’t really share in my excitement. The girls do like my strawberry rhubarb sauce, a recipe I have made with my mom since I was a little girl, but really it is so sweet and there is a lot more strawberry flavor than rhubarb. The good news though we were going to be heading up to my parents for the weekend and my dad likes rhubarb crisp as much as I do! Instead of doing a berry rhubarb crisp I went with pears this time as I was going to whip up a quick and easy version and was inspired by Seven Sundays Ginger Pear Macadamia Muesli. It is a locally made muesli that is available nationwide at Target, Whole Foods, as well as a number of other places. I wanted something quick and easy without a lot of ingredients and while I could have just made it with rolled oats I wanted the nuts and dried fruits for a heartier crisp as I also planned on enjoying some with yogurt for breakfast! Yes crisp isn’t just a dessert around here I enjoy it for breakfast or dessert. I also wanted to attempt to make this over the fire pit at an upcoming camping trip. However I think I might just cut up the fruit and mix all the filling stuff (honey, ginger, spices, coconut sugar) in a zip lock bag and freeze it to take up and just pour into my cast iron skillet and just make the crumble topping up there again in a plastic bag I’m thinking as I can place the coconut oil in a large bag and then just add the muesli and shake or mix it together. I like ginger so I add a little more, if you aren’t a fan of ginger just add 1 teaspoon. I also don’t like my rhubarb crisp too sweet as I really enjoy the tart flavor of rhubarb, but the sweet pears really balance it out nicely. As I said I used a Pear Ginger Muesli but you can use any flavor you have on hand and think would balance out nicely like a berry or cherry muesli.

Are you a rhubarb fan?

Ginger Pear Rhubarb Crisp

10 1/2″ cast iron pan, 8-12 servings

6 stalks rhubarb, chopped (5-6 cups chopped about 1/2″, about 1 1/4lb)

3 (about 1 1/2lb) large ripe pears, chopped (sliced into 16 than 3rds)

1 TBSP honey or maple syrup

2 TBSP coconut palm sugar

1-2 tsp fresh grated ginger root

1 tsp vanilla extract

½ tsp nutmeg

½ tsp cinnamon

juice from 1/2 orange

Crumble Topping:

2 1/2c muesli (used Seven Sundays Ginger Pear Muesli)

1/4c coconut oil, melted

I like to enjoy this Ginger Pear Rhubarb Crisp as is or with yogurt for breakfast or a scoop of ice cream (I like So Delicious Creamy Cashew or Snickerdoodle Cashew Milk Ice Cream or Vanilla Coconut Milk Ice Cream) for dessert!

Preheat oven to 375F. Heat rhubarb, pears, honey, coconut palm sugar, ginger, vanilla, nutmeg, cinnamon, and orange juice in a cast iron skillet, or dutch oven until tender, over medium heat for about 10 minutes until it comes together and gets tender. Carefully stirring and mixing together occasionally, more so as it starts to cook. In a bowl mix together melted coconut oil and muesli until combine. Sprinkle evenly over the rhubarb pear filling. Place directly into the oven and bake for 20-25 minutes, or until the top is nice and golden brown. Remove from oven and let cool for 15-20 minutes as it will be extremely hot and will set as it cools down. Enjoy!