Rhubarb Crisp with Buttermilk Ice Cream Recipe

Name: Rhubarb Crisp with Buttermilk Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Rhubarb Crisp with Buttermilk Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Rhubarb Crisp with Buttermilk Ice Cream

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