Gingered Rhubarb Crisp with Vanilla Ice Cream

Ingredients
CRUMB TOPPING:
 * 2 1/2 lb To 3 pounds fresh rhubarb
 * 4 Lumps "ginger in syrup" or crystallized ginger, each about 3/4 inch in diameter
 * 1 c Sugar
 * 3 tb cornstarch
 * vanilla ice cream
 * 1 c flour
 * 1 c Sugar
 * 1 pn salt
 * 3/4 c Chilled unsalted butter, cut into small pieces

Directions

 * 1) Preheat oven to 375'.
 * 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 2 1/2-quart shallow baking dish.
 * 8) Set aside.
 * 9) Topping:
 * 10) Combine the flour, Sugar and salt in a food processor; pulse a few times to mix.
 * 11) Add the chilled butter and process until the mixture turns crumbly, just a few seconds.
 * 12) Sprinkle the crumb topping over the rhubarb.
 * 13) Bake until the topping turns golden brown and the rhubarb is bubbling.
 * 14) Serve warm with scoops of vanilla ice cream.