🫙 From the Spice Rack
Gingered Rhubarb Crisp with Vanilla Ice Cream
4 Lumps "ginger in syrup" * 1 c Sugar 3 tb Cornstarch Vanilla ice cream CRUMB TOPPING: 1 c Flour 1 c Sugar 1 pn Salt 3/4 c Chil...
maineasy
Ingredients5 items
Ingredients
- 4lumps "ginger in syrup" *
- 1cup sugar
- 3tbsp cornstarch
- 1pn salt
- 3/4cup chilled unsalted butter, cut
Directions
- 1
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 CRUMB TOPPING:
- 2
Rinse the rhubarb and pat dry
- 3
Trim off all the leaves and roots (they contain oxalic acid, which is toxic)
- 4
Cut stalks into 1 inch pieces and place in a large bowl
- 5
Coarsely chop the ginger and mix with the rhubarb
- 6
Sift together the sugar and the cornstarch
- 7
toss with the rhubarb
- 8
Transfer to a 2 1/2-quart shallow baking dish