Yield: 4 Servings
|1 pounds||Fresh rhubarb; trimmed and cut into 1/2" pieces|
|1 tablespoon||Finely chopped candied ginger (up to)|
|½ cup||Honey (to taste)|
|⅓ cup||Apple cider; ginger beer or water|
|2||Strips lemon zest|
|Whipped cream and mint sprigs for garnish (optional)|
From: dan@... (Dan Eisenreich) (COLLECTION) Date: 4 May 1994 02:46:47 GMT
(from Sunday, April 24, 1994, Baltimore Sun) Combine rhubarb, ginger, sugar, cider and lemon in a saucepan. Cover and cook over medium heat until rhubarb is tender (6-8 minutes). Cook it long enough to soften it but not so long that it falls apart. Stir occasionally while cooking. Add sweetening to taste. Cool to room temp, then refridgerate until ready to serve. Serve topped with whipped cream and sprigs of fresh mint.
NOTE: I am assuming the amount of honey, the recipe called for "¼ to ½" with no unit of measure--Glen.
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