Gingered Rhubarb With Vanilla Ice Cream
|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)|
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.)