Individual Rhubarb Crumbles With Ginger Ice Cream

Make in the early spring when the rhubarb crop is at it's best

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• Ginger Ice Cream

• 1  pint vanilla ice cream
• 2  tablespoons candied ginger, finely chopped (or to taste)

• Rhubarb Base

• 1  lb rhubarb, cut into 2-inch pieces
• 1⁄4 cup brown sugar
• 1⁄2 teaspoon ginger
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1  tablespoon  orange rind, grated
• 1  tablespoon butter

• Topping

• 1⁄2 cup oatmeal
• 1⁄2 cup flour
• 1⁄2 cup brown sugar
• 1⁄2 teaspoon kosher salt
• 1⁄4 cup butter

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.