Gingered Rhubarb Crisp with Vanilla Ice Cream
| Yield: | 12 Servings |
| Categories: | Chinese, Desserts |
| 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: | ||
| 1 | c | Flour |
| 1 | c | Sugar |
| 1 | pn | Salt |
| 3/4 | c | Chilled unsalted butter, cut into small pieces |
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