Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Stewed Gingered Rhubarb with Vanilla Ice Cream
- Level: Easy
- Yield: 4 servings
Ingredients
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
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.
