Gingered Rhubarb With Vanilla Ice Cream Recipe
Ingredients
| 1 1/4 pounds rhubarb, trimmed and cut into 3/4-inch pieces | ||
| Orange juice | 1 Tablespoon | |
| Ginger root | 1 Tablespoon, peeled | |
| Sugar | 1/3 Cup (16 tbs) | |
| Unsalted butter | 1 Tablespoon | |
| Vanilla ice cream as an accompaniment | ||
| Fresh mint sprigs 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.)
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.)
Chef
