Strawberry Rhubarb Crisp with Buttermilk Ice Cream


2 fresh strawberries, wash, hull, and cut into 1/2 inch pieces
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 tablespoon 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


For rhubarb:
Preheat oven to 375 F. Mix all ingredients in large bowl to combine. Divide mixture among six 1-cup ramekins. Place ramekins on large baking sheet and bake rhubarb 10 minutes.

Meanwhile, prepare steusel:
Mix golden brown sugar, chopped walnuts, flour and butter in medium bowl. Crumble streusel over rhubarb, dividing equally. Bake until rhubarb mixture is bubbling and streusel is golden brown, about 20 minutes.

Serve crisps warm with a scoop of Buttermilk Ice Cream.