gingered rhubarb crisp with vanilla ice cream desserts
Felicidad Librandi
Ingredients
- Ginger
- Rhubarb
- Crisp
- Vanilla
- Ice Cream
- Dessert
- Flour
- Sugar
- Butter
- Brown Sugar
- Ground Cinnamon
- All-purpose flour
- Baking powder
- Salt
- Heavy cream
- Nuts (optional)
- Fresh berries (optional)
Steps
Gingered Rhubarb Crisp with Vanilla Ice Cream Dessert Recipe
Ingredients:
* 4 cups chopped rhubarb
* 1/2 cup granulated sugar
* 2 tablespoons cornstarch
* 2 teaspoons finely grated fresh ginger
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon salt
* For the topping:
* 1 cup all-purpose flour
* 1/2 cup rolled oats
* 1/2 cup packed light brown sugar
* 1/2 cup unsalted butter, chilled and cut into small pieces
Instructions:
1. Preheat your oven to 350°F (180°C). Grease a 9-inch pie dish with butter.
2. In a large mixing bowl, combine the chopped rhubarb, granulated sugar, cornstarch, ginger, cinnamon, and salt. Mix well.
3. Transfer the mixture to your greased pie dish and spread it evenly.
4. For the topping, in another large mixing bowl, combine the flour, oats, light brown sugar, and chilled butter pieces. Using your hands, mix everything together until it resembles coarse crumbs.
5. Evenly distribute the topping over the rhubarb mixture in the pie dish.
6. Bake for 40-45 minutes or until the topping is golden brown and the filling is bubbling. Allow the crisp to cool slightly before serving.
7. Serve with a scoop of vanilla ice cream for a delicious dessert. Enjoy!