Gingered Rhubarb Crisp with Vanilla Ice Cream

Ingredients

 * 2½ lb to 3 pounds fresh rhubarb
 * 4 lumps "ginger in syrup" or crystallized ginger, each about ¾ inch in diameter
 * 1 cup sugar
 * 3 tbsp cornstarch
 * vanilla ice cream

Crumb topping

 * 1 cup flour
 * 1 cup sugar
 * 1 pinch salt
 * ¾ cup chilled unsalted butter, cut into small pieces

Directions

 * 1) Preheat oven to 375°F.
 * 2) Rinse the rhubarb and pat dry.
 * 3) Trim off all the leaves and roots (they contain oxalic acid, which is toxic).
 * 4) Cut stalks into 1 inch pieces and place in a large bowl.
 * 5) Coarsely chop the ginger and mix with the rhubarb.
 * 6) Sift together the sugar and the cornstarch; toss with the rhubarb.
 * 7) Transfer to a 2½-quart shallow baking dish.
 * 8) Set aside.

Crumb topping

 * 1) Combine the flour, sugar and salt in a food processor; pulse a few times to mix.
 * 2) Add the chilled butter and process until the mixture turns crumbly, just a few seconds.
 * 3) Sprinkle the crumb topping over the rhubarb.
 * 4) Bake until the topping turns golden brown and the rhubarb is bubbling.
 * 5) Serve warm with scoops of vanilla ice cream.