Stewed gingered rhubarb with vanilla ice cream
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | tablespoons | Butter |
1 | tablespoon | Grated peeled fresh ginger |
1¼ | pounds | Fresh rhubarb; trimmed, cut into 1/2 inch pieces |
1 | cup | Water |
½ | cup | Sugar |
1 | tablespoon | Fresh lemon juice |
Vanilla ice cream | ||
Fresh mint |
Directions
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. Scoop ice cream into glass dishes. Spoon warm rhubarb over. Garnish with mint and serve immediately. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/4/96 show Recipe By : TOO HOT TAMALES #6306 Posted to MC-Recipe Digest V1 #279 Date: Tue, 05 Nov 1996 05:39:09 -0600 From: Pat Asher <asher@...>