Gingered Rhubarb Crisp with Vanilla Ice Cream

Gingered Rhubarb Crisp with Vanilla Ice Cream Recipe | Authentic American Flavors

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Gingered Rhubarb Crisp with Vanilla Ice Cream is a delightful dessert that combines the tartness of rhubarb with the warmth of ginger and the creaminess of vanilla ice cream. This recipe is perfect for showcasing the flavors of spring and summer.

History

Rhubarb has been used in cooking for centuries, with its origins dating back to ancient China. The combination of rhubarb and ginger is a classic pairing that has been enjoyed in various desserts and dishes around the world. The addition of a crumb topping adds a delicious crunch to this sweet and tangy dessert.

Ingredients

2.5 lb (1.13 kg) to 3 lb fresh rhubarb
4 lumps of "ginger in syrup" or crystallized ginger, each about 0.75 inch in diameter
1 cup sugar
3 tbsp cornstarch
vanilla ice cream

Crumb topping

1 cup flour
1 cup sugar
1 pinch salt
0.75 cup chilled unsalted butter, cut into small pieces

How to prepare

Preheat the oven to 375°F (191°C).
Rinse the rhubarb and pat it dry.
Trim off all the leaves and roots (as they contain oxalic acid, which is toxic).
Cut the stalks into 1-inch pieces and place them in a large bowl.
Coarsely chop the ginger and mix it with the rhubarb.
Sift together the sugar and cornstarch, then toss them with the rhubarb.
Transfer the mixture to a 2.5 qt (2.36 liter) shallow baking dish.
Set it 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, which should take 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.

Variations

Substitute the rhubarb with other fruits such as apples, peaches, or berries.
Add nuts or oats to the crumb topping for extra crunch.
Experiment with different spices such as cinnamon or nutmeg.

Cooking Tips & Tricks

Be sure to trim off all the leaves and roots of the rhubarb before using, as they contain toxic substances.

- Mixing the sugar and cornstarch with the rhubarb helps to thicken the filling as it bakes.

- Using chilled butter in the crumb topping ensures a flaky and crispy texture.

Serving Suggestions

Serve Gingered Rhubarb Crisp with Vanilla Ice Cream warm, topped with a scoop of vanilla ice cream for a delightful contrast of flavors and textures.

Cooking Techniques

Baking, mixing, chopping, sifting, and processing are the main cooking techniques used in this recipe.

Ingredient Substitutions

Use frozen rhubarb if fresh rhubarb is not available.

- Substitute the crystallized ginger with fresh ginger or ground ginger.

- Use margarine or coconut oil instead of butter for a dairy-free version.

Make Ahead Tips

You can prepare the rhubarb filling and crumb topping ahead of time and assemble the crisp just before baking. Store the components separately in the refrigerator until ready to bake.

Presentation Ideas

Serve Gingered Rhubarb Crisp with Vanilla Ice Cream in individual ramekins or a large baking dish for a rustic presentation. Garnish with fresh mint leaves or a sprinkle of powdered sugar for an elegant touch.

Pairing Recommendations

Pair Gingered Rhubarb Crisp with Vanilla Ice Cream with a glass of sweet dessert wine or a cup of hot tea for a delightful ending to a meal.

Storage and Reheating Instructions

Store any leftover Gingered Rhubarb Crisp in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Gingered Rhubarb Crisp with Vanilla Ice Cream contains approximately 400 calories.

Carbohydrates

Each serving of Gingered Rhubarb Crisp with Vanilla Ice Cream contains approximately 60 grams of carbohydrates.

Fats

Each serving of Gingered Rhubarb Crisp with Vanilla Ice Cream contains approximately 20 grams of fats.

Proteins

Each serving of Gingered Rhubarb Crisp with Vanilla Ice Cream contains approximately 3 grams of proteins.

Vitamins and minerals

Rhubarb is a good source of vitamin C, vitamin K, calcium, and potassium.

Alergens

This recipe contains dairy (butter, ice cream) and gluten (flour). It may not be suitable for individuals with dairy or gluten allergies.

Summary

Gingered Rhubarb Crisp with Vanilla Ice Cream is a delicious dessert that is high in carbohydrates and fats, with a moderate amount of proteins. It is also a good source of vitamin C, vitamin K, calcium, and potassium.

Summary

Gingered Rhubarb Crisp with Vanilla Ice Cream is a delicious and comforting dessert that highlights the flavors of rhubarb, ginger, and vanilla. This recipe is perfect for showcasing the bounty of spring and summer fruits in a simple and satisfying way.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Gingered Rhubarb Crisp with Vanilla Ice Cream. Rhubarb has always been a special ingredient for me, as it reminds me of my childhood growing up in the countryside. I remember picking fresh rhubarb from our garden with my mother and baking delicious desserts with it.

The recipe for Gingered Rhubarb Crisp with Vanilla Ice Cream was a new and exciting twist on a classic dessert. I had never thought to combine ginger with rhubarb before, but the idea intrigued me. I knew I had to try it out and see how it turned out.

I set out to gather all the ingredients I needed for the recipe. The list was simple enough – rhubarb, sugar, flour, oats, butter, ginger, and vanilla ice cream. I already had most of these ingredients in my pantry, so I only needed to pick up some fresh rhubarb from the local farmer's market.

As I started to prepare the recipe, I couldn't help but reminisce about all the different recipes I had learned over the years. Some I had inherited from my mother and grandmother, while others I had picked up from friends and neighbors. Each recipe had its own story and history, and each one held a special place in my heart.

I chopped up the rhubarb and tossed it with sugar and ginger, letting it sit for a while to macerate and develop its flavor. In a separate bowl, I mixed together the flour, oats, and butter to create a crumbly topping for the crisp. The aroma of the ginger and rhubarb filled the kitchen, making my mouth water in anticipation.

Once everything was ready, I assembled the crisp and popped it into the oven to bake. The scent of the bubbling rhubarb and ginger wafted through the air, mingling with the warm, buttery aroma of the crisp topping. I couldn't wait to dig in and taste the finished dessert.

When the crisp was finally done, I scooped out a generous portion onto a plate and topped it with a scoop of creamy vanilla ice cream. The contrast of the warm, tart rhubarb with the cold, sweet ice cream was absolutely divine. The ginger added a subtle kick that was unexpected but delightful.

As I took my first bite, memories flooded back to me – of summers spent in the garden with my family, of baking with my mother in the kitchen, and of sharing recipes with friends over a cup of tea. Each bite of the Gingered Rhubarb Crisp with Vanilla Ice Cream was a taste of nostalgia and love, reminding me of all the people and places that had shaped me into the cook I am today.

I knew that this recipe would become one of my favorites, to be passed down through the generations just like all the others. It was a testament to the power of food to bring people together, to create memories, and to tell stories. And I was grateful for the opportunity to add this delicious dessert to my repertoire, to share with my loved ones and to enjoy for years to come.