Recipe for Rhubarb Crisp with Buttermilk Ice Cream 
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Yield:
6
Ingredients:
Amount Ingredient
RHUBARB ----------------
24 oz fresh rhubarb trimmed, and
cut into 1/2" pieces - (abt 5 cups)
2/3 cup sugar
2 tbl all-purpose flour
1 tbl unsalted butter melted
1/2 tsp grated orange peel
1/2 tsp ground cinnamon
----------------- STREUSEL ----------------
2/3 cup golden brown sugar - (packed)
1/3 cup chopped toasted walnuts
1/4 cup all-purpose flour
2 tbl unsalted butter melted
Instructions:
Instructions: For Rhubarb: Preheat oven to 375 degrees. Mix all ingredients in large bowl to combine. Divide mixture among six 1-cup ramekins. Place ramekins on large baking sheet and bake rhubarb 10 minutes.

Meanwhile, prepare Streusel: Mix golden brown sugar, chopped walnuts, flour, and butter in medium bowl. Crumble streusel over rhubarb, dividing equally. Bake until rhubarb mixture is bubbling and streusel is golden brown, about 20 minutes.

Serve crisps warm with a scoop of Buttermilk Ice Cream.

This recipe yields 6 servings.

Comments: "While my sister was visiting me, we had dinner at Asher Restaurant in nearby Roswell," writes Terry Taylor of Suwanee, Georgia. "She loved the meal - the rhubarb crisp with buttermilk ice cream in particular. Id love to surprise her by making this dessert the next time shes in town."

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