Stewed rhubarb with ginger cookies

Yield: 1 Servings

Measure Ingredient
⅓ cup Water
⅔ cup Sugar
1¼ pounds Rhubarb; thawed if frozen
2 teaspoons Orange zest; grated
⅛ teaspoon Nutmeg
¼ teaspoon Ground ginger
8 \N Ginger cookies; or other cookie

Combine water and sugar in a heavy saucepan over medium low heat. Stir until sugar dissolves Increase heat to high. When syrup begins to boil, stir in remaining ingredients, except cookies. Reduce heat to low and simmer 20-25 minutes or until rhubarb is tender. Transfer rhubarb to a bowl with a slotted spoon. Increase heat to high and boil syrup 10 minutes or until syrup is reduced by ⅓. Pour syrup over rhubarb. Serve with cookies.

sent recipeLu 3/98

Per serving: calories 205, fat 2.0g, 8% calories from fat, cholesterol 8mg, protein 1.9g, carbohydrates 47.0g, fiber 3.9g, sodium 48mg.

Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 13, 1998

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