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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.)

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1004 Calories from Fat 355

% Daily Value*

Total Fat 40 g61.3%

Saturated Fat 24.3 g121.7%

Trans Fat 0 g

Cholesterol 137.9 mg46%

Sodium 219.8 mg9.2%

Total Carbohydrates 154 g51.4%

Dietary Fiber 12.5 g50.1%

Sugars 125.4 g

Protein 14 g28.2%

Vitamin A 42.8% Vitamin C 85.1%

Calcium 81.1% Iron 9.9%

*Based on a 2000 Calorie diet


Gingered Rhubarb With Vanilla Ice Cream Recipe