Stewed Gingered Rhubarb with Vanilla Ice Cream
- 2 tablespoons butter
- 1 tablespoon grated peeled fresh ginger
- 1 1/4 pounds fresh rhubarb, trimmed, cut into 1/2inch pieces
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon fresh lemon juice
- Vanilla ice cream
- Fresh mint
- 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.
butter, fresh ginger, fresh rhubarb, water, sugar, lemon juice, vanilla ice cream, fresh mint
Taken from www.foodnetwork.com/recipes/stewed-gingered-rhubarb-with-vanilla-ice-cream-recipe.html (may not work)