Gingered Rhubarb Crisp With Vanilla Ice Cream

Desserts

 
2 1/2 pounds To 3 pounds fresh rhubarb
4 Lumps "ginger in syrup" *
1 cup Sugar
3 tablespoons Cornstarch
Vanilla ice cream
***CRUMB TOPPING***
1 cup Flour
1 cup Sugar
1 pinch Salt
3/4 cup Chilled unsalted butter; cut 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.