Rhubarb Crumble...I just made this last night!

Gingered Rhubarb Crisp With Vanilla Ice Cream
Ingredients:
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

CRUMB TOPPING:

1 c Flour
1 c Sugar
1 pn Salt
3/4 c Chilled unsalted butter, cut into small piecesProcedure:
Preheat oven to 375'.

Rinse the rhubarb and pat dry. Trim off all the leaves and roots (they contain oxalic acid, which is toxic). Cut stalks into 1 inch pieces and place in a large bowl.

Coarsely chop the ginger and mix with the rhubarb.

Sift together the sugar and the cornstarch; toss with the rhubarb. Transfer to a 2 1/2-quart shallow baking dish. Set aside.

The topping: Combine the flour, sugar and salt in a food processor; pulse a few times to mix. Add the chilled butter and process until the mixture turns crumbly, just a few seconds. Sprinkle the crumb topping over the rhubarb. Bake until the topping turns golden brown and the rhubarb is bubbling.

Serve warm with scoops of vanilla ice cream.

Nutrition:
PER SERVING (with 1/2 cup ice cream): 425 calories, 4g protein, 62 g carbohydrate, 19 g fat (11 g saturated), 61 mg cholesterol, 86 mg sodium, 2 g fiber.
From: http://www.rhubarbinfo.com/recipe-cobbler.html#index_cobbler_7