Stewed Gingered Rhubarb with Vanilla Ice Cream
- 4 servings
Melt butter in heavy large saucepan over mediumhigh 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.
c.1996, M.S. Milliken & S. Feniger, all rights reserved