Stewed gingered rhubarb with vanilla ice cream

4 Servings

Ingredients

Quantity	Measure	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@...>