Name: Rhubarb Crisp with Buttermilk Ice Cream
Yield: 6 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 cup unsalted butter, melted; Buttermilk Ice Cream

Skip to main content

Recipe notes

Back to top