Individual Rhubarb Crumbles With Ginger Ice Cream

• 1 pint vanilla ice cream
• 2 tablespoons candied ginger, finely chopped (or to taste)
• 1 lb rhubarb, cut into 2-inch pieces
• 14 cup brown sugar
• 12 teaspoon ginger
• 14 teaspoon cinnamon
• 14 teaspoon nutmeg
• 1 tablespoon orange rind, grated
• 1 tablespoon butter
• 12 cup oatmeal
• 12 cup flour
• 12 cup brown sugar
• 12 teaspoon kosher salt
• 14 cup butter

1. Ice Cream: Soften ice cream.
2. Beat in candied ginger and refreeze.
3. Preheat oven to 375.
4. Combine rhubarb, brown sugar, ginger, cinnamon, nutmeg, grated orange rind and butter in a bowl.
5. Spoon mixture into 4 well buttered 1 cup dishes.
6. Combine oatmeal, brown sugar and salt in a medium bowl.
7. Cut in butter until mixture resembles coarse bread crumbs.
8. Sprinkle generously over fruit.
9. Bake for 30 - 40 minutes or until top is golden and juices are bubbling.

vanilla ice cream, candied ginger, rhubarb, brown sugar, ginger, cinnamon, nutmeg, orange rind, butter, oatmeal, flour, brown sugar, kosher salt, butter

Taken from www.food.com/recipe/individual-rhubarb-crumbles-with-ginger-ice-cream-404014 (may not work)