Stewed gingered rhubarb with vanilla ice cream

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
1 tablespoon Grated peeled fresh ginger
1¼ pounds Fresh rhubarb; trimmed, cut into 1/2 inch pieces
1 cup Water
½ cup Sugar
1 tablespoon Fresh lemon juice
Vanilla ice cream
Fresh mint

Directions

Melt butter in heavy large saucepan over mediumhigh 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. Scoop ice cream into glass dishes. Spoon warm rhubarb over. Garnish with mint and serve immediately. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/4/96 show Recipe By : TOO HOT TAMALES #6306 Posted to MC-Recipe Digest V1 #279 Date: Tue, 05 Nov 1996 05:39:09 -0600 From: Pat Asher <asher@...>

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