Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Melt butter in heavy large saucepan over medium high heat. Add ginger and rhubarb, and saute 2 minutes. Add water, sugar and lemon juice. Bring to boil. Reduce heat and simmer until rhubarb is very tender, stirring frequently, about 15 minutes. Remove from heat and cool slightly.

Scoop ice cream into glass dishes. Spoon warm rhubarb over. Garnish with mint and serve immediately.

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