*  Exported from  MasterCook  *

              Gingered Rhubarb Crisp With Vanilla Ice Cream

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Syrian                           Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        to 3 pounds fresh rhubarb
   4                    lumps "ginger in syrup" *
   1      cup           sugar
   3      tablespoons   cornstarch
                        vanilla ice cream
                        ***CRUMB TOPPING***
   1      cup           flour
   1      cup           sugar
   1      pinch         salt
     3/4  cup           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 bubbling.

Serve warm with scoops of vanilla ice cream.


                   - - - - - - - - - - - - - - - - - -