6 Cups diced fresh rhubarb
1 1/2 Cups sugar (The Master Chef uses 2 1/4 cups)
3 Tablespoons water
1 Cup sifted flour
1/2 Teaspoon cinnamon
1/8 Teaspoon salt
1/2 Cup butter (1 Stick)
1 Pint vanilla ice cream
Combine rhubarb, one cup sugar and water, mixing well. Turn into shallow casserole.
(1 1/2 quart) Combine flour, remaining sugar, cinnamon and salt. Cut in butter with pastry blender until crumbly. Sprinkle over rhubarb. Bake at 350 degrees until tender about 50 minutes. Sprinkle with more sugar if desired. Serve warm or cold topped with scoops of ice cream. Serves six to eight.
It has been a tradition in our family to make ice cream at family gatherings. Over the years it has been perfected, and here is our favorite version! It can be adapted to any flavor.