Recipe courtesy of Mary Sue Milliken and Susan Feniger

Stewed Gingered Rhubarb with Vanilla Ice Cream

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  • Level: Easy
  • Yield: 4 servings
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2 tablespoons butter

1 tablespoon grated peeled fresh ginger

1 1/4 pounds fresh rhubarb, trimmed, cut into 1/2 inch pieces

1 cup water

1/2 cup sugar

1 tablespoon fresh lemon juice

Vanilla ice cream

Fresh mint


  1. 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.
  2. Scoop ice cream into glass dishes. Spoon warm rhubarb over. Garnish with mint and serve immediately.