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Individual Rhubarb Crumbles With Ginger Ice Cream

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“Make in the early spring when the rhubarb crop is at it's best”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Ice Cream: Soften ice cream. Beat in candied ginger and refreeze.
  2. Preheat oven to 375.
  3. Combine rhubarb, brown sugar, ginger, cinnamon, nutmeg, grated orange rind and butter in a bowl. Spoon mixture into 4 well buttered 1 cup dishes.
  4. Combine oatmeal, brown sugar and salt in a medium bowl. Cut in butter until mixture resembles coarse bread crumbs. Sprinkle generously over fruit.
  5. Bake for 30 - 40 minutes or until top is golden and juices are bubbling.

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