Rhubarb Crisp with Buttermilk Ice Cream

11 ingredients
8 steps

Ingredients

  • 24 ounces fresh rhubarb, trimmed, cut into 1/2-inch pieces (about 5 cups)
  • 2/3 cup sugar
  • 2 tablespoons all purpose flour
  • 1 tablespoon unsalted butter, melted
  • 1/2 teaspoon grated orange peel
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup (packed) golden brown sugar
  • 1/3 cup chopped toasted walnuts
  • 1/4 cup all purpose flour
  • 2 tablespoons unsalted butter, melted
  • Buttermilk Ice Cream

Directions

  1. 1
    Preheat oven to 375F.
  2. 2
    Mix all ingredients in large bowl to combine.
  3. 3
    Divide mixture among six 1-cup ramekins.
  4. 4
    Place ramekins on large baking sheet and bake rhubarb 10 minutes.
  5. 5
    Mix golden brown sugar, chopped walnuts, flour, and butter in medium bowl.
  6. 6
    Crumble streusel over rhubarb, dividing equally.
  7. 7
    Bake until rhubarb mixture is bubbling and streusel is golden brown, about 20 minutes.
  8. 8
    Serve crisps warm with a scoop of Buttermilk Ice Cream.

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