Gingered Rhubarb Crisp with Vanilla Ice Cream
Yield
12 servingsPrep
30 minCook
30 minReady
75 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
rhubarb
3 pounds fresh |
|
| 4 | each |
ginger
lumps in syrup (or crystalized ginger) |
*
|
| 1 | cup |
sugar
|
|
| 3 | tablespoons |
cornstarch
|
|
| 12 | x |
vanilla ice cream
servings |
*
|
| Crumb topping | |||
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| ¾ | cup |
butter, unsalted
chilled, cut into small pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
rhubarb
3 pounds fresh |
|
| 4 | each |
ginger
lumps in syrup (or crystalized ginger) |
*
|
| 237 | ml |
sugar
|
|
| 45 | ml |
cornstarch
|
|
| 12 | x |
vanilla ice cream
servings |
*
|
| Crumb topping | |||
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 177 | ml |
butter, unsalted
chilled, cut into small pieces |
|
Directions
Preheat oven to 375℉ (190℃).
Rinse the rhubarb and pat dry.
Trim off all the leaves and roots.
Cut stalks into 1 inch pieces and place in a large bowl.
Coarsely chop the ginger and mix with the rhubarb.
Sift together the sugar and the cornstarch; toss with the rhubarb.
Transfer to a 2½-quart shallow baking dish .
Set aside.
The topping: Combine the flour, sugar and salt in a food processor; pulse a few times to mix.
Add the chilled butter and process until the mixture turns crumbly, just a few seconds.
Sprinkle the crumb topping over the rhubarb.
Bake until the topping turns golden brown and the rhubarb is bubbling.
Serve warm with scoops of vanilla ice cream.
