• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Gingered Rhubarb Crisp with Vanilla Ice Cream

  • Recipe Submitted by on

Category: Chinese, Desserts

 Ingredients List

  • Stephen Ceideburg
  • 2 1/2 lb To 3 pounds fresh rhubarb
  • 4 Lumps "ginger in syrup" *
  • 1 c Sugar
  • 3 tb Cornstarch
  • Vanilla ice cream
  • 1 c Flour
  • 1 c Sugar
  • 1 pn Salt
  • 3/4 c Chilled unsalted butter, cut
  • -into small pieces


* or crystallized ginger, each about 3/4 inch in diameter

Preheat oven to 375'.

Rinse the rhubarb and pat dry. Trim off all the leaves and roots (they
contain oxalic acid, which is toxic). 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 2 1/2-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

Serve warm with scoops of vanilla ice cream.

PER SERVING (with 1/2 cup ice cream): 425 calories, 4 g protein, 62 g
carbohydrate, 19 g fat (11 g saturated), 61 mg cholesterol, 86 mg sodium, 2
g fiber.

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