Recipe - Gingered Rhubarb Crisp With Vanilla Ice Cream

Stephen Ceideburg
2 One half pound To 3 pounds fresh rhubarb
4 Lumps "ginger in syrup" *
1 cup Sugar
3 tablespoon Cornstarch
Vanilla ice cream
CRUMB TOPPING:
1 cup Flour
1 cup Sugar
1 pn Salt
Three fourths cup Chilled unsalted butter, cut
into small pieces

* or crystallized ginger, each about Three fourths 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 1/2quart 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.

PER SERVING (with One half 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.

From an article by Joyce Jue in the San Francisco Chronicle, 9/15/93.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini