Gingered Rhubarb with Vanilla Ice Cram

• 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

1. In a microwave-safe 2-quart dish combine the rhubarb, the orange juice, the gingerroot, the sugar, and the butter, cover the dish with microwavable-safe plastic wrap, leaving one corner uncovered, and microwave the mixture at high power (100%) for 5 minutes.
2. Stir the mixture and microwave it, covered partially, for 2 minutes, or until the rhubarb is tender.
3. Let the mixture cool slightly, serve it with the ice cream, and garnish it with the mint.
4. (The gingered rhubarb may also be served as a compote.)

rhubarb, orange juice, gingerroot, sugar, unsalted butter, vanilla ice cream, mint sprigs

Taken from www.epicurious.com/recipes/food/views/gingered-rhubarb-with-vanilla-ice-cram-14511 (may not work)