Gingered rhubarb is quickly made in the microwave. Use as a topping for vanilla ice cream, pound cake, shortcake, or as a compote.
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Ingredients:
- 1-1/4 pounds rhubarb, trimmed and cut into 3/4-inch pieces (about 3 cups)
- 1 Tablespoon fresh orange juice
- 1 Tablespoon minced peeled fresh gingerroot
- 1/3 cup sugar, or to taste
- 1 Tablespoon unsalted butter
- Vanilla ice cream as an accompaniment
- Fresh mint sprigs for garnish
Preparation:
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 percent) 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.
Yield: about 2 cups
Recipe Source: Best of Gourmet 1991 (Conde Nast Books - Random House)
Reprinted with permission.
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.
Yield: about 2 cups
Recipe Source: Best of Gourmet 1991 (Conde Nast Books - Random House)
Reprinted with permission.
