Gingered Rhubarb Crisp with Vanilla Ice Cream

== Ingredients ==
* 2½ lb to 3 pounds fresh rhubarb
* 4 lumps "ginger in syrup" or crystallized ginger, each about ¾ inch in diameter
* 1 cup sugar
* 3 tbsp cornstarch
* vanilla ice cream
=== Crumb topping ===
* 1 cup flour
* 1 cup sugar
* 1 pinch salt
* ¾ cup chilled unsalted butter, cut into small pieces
== Directions ==
# Preheat oven to 375°F.
# 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 2½-quart shallow baking dish.
# Set aside.
=== Crumb 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.
Category:Crisp Recipes
Category:Rhubarb cobbler Recipes
Category:Rhubarb Recipes
Category:Crystallized ginger Recipes