| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Chinese |
Chinese, Desserts |
12 |
Servings |
INGREDIENTS
|
|
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 |
| 1 |
c |
Flour |
| 1 |
c |
Sugar |
| 1 |
pn |
Salt |
| 3/4 |
c |
Chilled unsalted butter, cut into small pieces |
INSTRUCTIONS
CRUMB TOPPING:
* 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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