Gingered Rhubarb Crisp with Vanilla Ice Cream

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.