1 stephen ceideburg
2 1/2 lb to 3 pounds fresh rhubarb
4 lumps ginger in syrup *
1 cup sugar
3 tbsp cornstarch
1 vanilla ice cream
1 crumb topping:
1 cup flour
1 cup sugar
1 pinch salt
3/4 cup chilled unsalted butter, cut into s, mall pieces
A Recipe for
Gingered Rhubarb Crisp With Vanilla Ice Cream
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
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Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
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This Recipe for Gingered Rhubarb Crisp With Vanilla Ice Cream is one of thousands in the Recipes-to-go Asian Cookbook.
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Without ice cream, there would be darkness and chaos. |
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This is a recipe for Gingered Rhubarb Crisp With Vanilla Ice Cream from the recipe cookbook of Recipes-to-go (Asian)
My wife dresses to kill. She cooks the same way. |
| Henry Youngman |
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
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We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
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* 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.
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.
Serves: 12
Gingered Rhubarb Crisp With Vanilla Ice Cream Recipe brought to you by Recipes To-Go