Stewed Gingered Rhubarb With Vanilla Ice Cream

Recipe Ingredients

2 tablespoons	30ml	Butter
1 tablespoon	15ml	Grated peeled fresh ginger
1 1/4 lbs	567g / 20oz	Fresh rhubarb - trimmed, and cut into 1/2" pieces
1 cup	237ml	Water
1/2 cup	99g / 3.5oz	Sugar
1 tablespoon	15ml	Fresh lemon juice
		Vanilla ice cream
		Fresh mint

Recipe Instructions

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 a 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.

This recipe yields 4 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6306 broadcast 11-04 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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