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November 2018

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Gingered Rhubarb Crisp with Vanilla Ice Cream Recipe

Gingered Rhubarb Crisp with Vanilla Ice Cream recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Gingered Rhubarb Crisp with Vanilla Ice Cream recipe  PDF


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 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 o alic acid, which is to ic). Cut stalks into 1 inch pieces and place in a large bowl. Coarsely chop the ginger and mi 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 mi . Add the chilled butter and process until the mi ture 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 1/2 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.

Gingered Rhubarb Crisp with Vanilla Ice Cream recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
504 people have voted
Last Reviewed on 2018-11-14



Wednesday, Nov 14 2018 Download & Print Gingered Rhubarb Crisp with Vanilla Ice Cream recipe  PDF   Desserts recipes RSS   New

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