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Gingered Rhubarb With Vanilla Ice Cream

Ingredients
  Rhubarb 1 1⁄4 Pound, trimmed and cut into 3/4-inch pieces
  Fresh orange juice 1 Tablespoon
  Minced peeled gingerroot 1 Tablespoon (Fresh)
  Sugar 1⁄3 Cup (5.33 tbs) (Or Taste)
  Unsalted butter 1 Tablespoon
  Vanilla ice cream 1 Cup (16 tbs) (As An Accompaniment)
  Fresh mint sprigs 2 (For Garnish)
Directions

In a microwave-safe 2-quart dish combine the rhubarb, the orange juice, the gingerroot, the sugar, and the butter, cover the dish with microwave-safe plastic wrap, leaving one corner uncovered, and microwave the mixture at high power (100%) for 5 minutes.
Stir the mixture and microwave it, covered partially, for 2 minutes, or until the rhubarb is tender.
Let the mixture cool slightly, serve it with the ice cream, and garnish it with the mint. (The gingered rhubarb may also be served as a compote.)

Recipe Summary

Cuisine: 
American
Method: 
Microwaving
Ingredient: 
Rhubarb

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