Ingredients[]
Crumb topping[]
Directions[]
- Preheat oven to 375°F.
- 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 2½-quart shallow baking dish.
- Set aside.
Crumb 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.