Crisp, Rhubarb w/Buttermilk Ice Cream
Recipe archives for the Jewish Food Mailing List
Ingredients
- 24 oz. fresh rhubarb, cut in 1/2" pieces (about 5 cups), see note
- 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
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