Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg CRUMB TOPPING:
2 1/2 lb To 3 pounds fresh rhubarb 1 c Flour
4 Lumps "ginger in syrup" * 1 c Sugar
1 c Sugar 1 pn Salt
3 tb Cornstarch 3/4 c Chilled unsalted butter, cut
Vanilla ice cream -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 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.

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