Gingered Rhubarb Crisp With Vanilla Ice Cream
May 8, 2019
Ingredients
- 2 1/2 pounds To 3 pounds fresh rhubarb
- 4 Lumps crystallized ginger 3/4 inch diameter
- 1 cup Sugar
- 3 tablespoons Cornstarch
- Vanilla ice cream
- ***CRUMB TOPPING***
- 1 cup Flour
- 1 cup Sugar
- 1 pinch Salt
- 3/4 cup Chilled unsalted butter
- cut into small pieces
Directions
- Step 1 Preheat oven to 375′.
- Step 2 Rinse the rhubarb and pat dry. Trim off all the leaves and roots (they contain oxalic acid, which is toxic).
- Step 3 Cut stalks into 1 inch pieces and place in a large bowl.
- Step 4 Coarsely chop the ginger and mix with the rhubarb.
- Step 5 Sift together the sugar and the cornstarch
- Step 6 toss with the rhubarb. Transfer to a 2 1/2-quart shallow baking dish. Set aside.
- Step 7 The topping: Combine the flour, sugar and salt in a food processor
- Step 8 pulse a few times to mix. Add the chilled butter and process until the mixture turns crumbly, just a few seconds.
- Step 9 Sprinkle the crumb topping over the rhubarb. Bake until the topping turns golden brown and the rhubarb is bubbling.
- Step 10 Serve warm with scoops of vanilla ice cream.