| 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 |
T |
Cornstarch |
|
|
Vanilla ice cream |
|
|
CRUMB TOPPING: |
| 1 |
c |
Flour |
| 1 |
c |
Sugar |
| 1 |
pn |
Salt |
| 3/4 |
c |
Chilled unsalted butter, cut |
|
|
into small pieces |
INSTRUCTIONS
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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