Rhubarb Crisp with Buttermilk Ice Cream

• 24 ounces fresh rhubarb, trimmed, cut into 1/2-inch pieces (about 5 cups)
• 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
• 2/3 cup (packed) golden brown sugar
• 1/3 cup chopped toasted walnuts
• 1/4 cup all purpose flour
• 2 tablespoons unsalted butter, melted
• Buttermilk Ice Cream

1. Preheat oven to 375F.
2. Mix all ingredients in large bowl to combine.
3. Divide mixture among six 1-cup ramekins.
4. Place ramekins on large baking sheet and bake rhubarb 10 minutes.
5. Mix golden brown sugar, chopped walnuts, flour, and butter in medium bowl.
6. Crumble streusel over rhubarb, dividing equally.
7. Bake until rhubarb mixture is bubbling and streusel is golden brown, about 20 minutes.
8. Serve crisps warm with a scoop of Buttermilk Ice Cream.

fresh rhubarb, sugar, flour, unsalted butter, ground cinnamon, golden brown sugar, walnuts, flour, unsalted butter, buttermilk

Taken from www.epicurious.com/recipes/food/views/rhubarb-crisp-with-buttermilk-ice-cream-106652 (may not work)