Stewed Gingered Rhubarb with Vanilla Ice Cream
c.1996, M.S. Milliken & S. Feniger, all rights reserved
- 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.