Stewed Gingered Rhubarb with Vanilla Ice Cream
2018-03-19- Course: Dessert
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- Yield : 4 servings
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Ingredients
- 2 tablespoons butter
- 1 tablespoon grated peeled fresh ginger
- 1 1/4 pounds fresh rhubarb, trimmed, cut into 1/2 inch pieces
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon fresh lemon juice
- Vanilla ice cream
- Fresh mint
Method
Step 1
Melt butter in heavy large saucepan over medium high heat. Add ginger and rhubarb, and saute 2 minutes. Add water, sugar and lemon juice. Bring to boil. Reduce heat and simmer until rhubarb is very tender, stirring frequently, about 15 minutes. Remove from heat and cool slightly.
Step 2
Scoop ice cream into glass dishes. Spoon warm rhubarb over. Garnish with mint and serve immediately.
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