Rhubarb Crisp With Cinnamon Ice Cream

...the perfect summer dessert! :)

Ingredients:

Rhubarb: 

• 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

Streusel:

• 2/3 cup (packed) golden brown sugar
• 1/3 cup chopped toasted walnuts
• 1/4 cup all purpose flour
• 2 tablespoons unsalted butter, melted.

Preparation:

For rhubarb: 
1. Preheat oven to 375 degrees.
2. Mix all ingredients in large bowl to combine.
3. Divide mixture among six 1-cup ramekins (mini-dishes) OR a pie dish.
4. Place 6 dishes on large baking sheet if  you use the ramekins or pie dish with mixture in oven.
5. Bake rhubarb for 10 minutes.


...while baking the rhubarb, prepare streusel:
1. Mix golden brown sugar, chopped walnuts, flour and butter in a medium bowl.
2. Crumble streusel over rhubarb, dividing equally.
3. Bake until rhubarb mixture is bubbling and streusel is golden brown, about 20 minutes.

Yield: 6 servings.
Serve with a scoop of cinnamon, buttermilk or french vanilla ice cream.