Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Stewed Gingered Rhubarb with Vanilla Ice Cream
Getting reviews...
- Level: Easy
- Yield: 4 servings
- Level: Easy
- Yield: 4 servings
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.
