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Gingered Rhubarb with Vanilla Ice Cream
Serves 4
2 tablespoons butter
1 tablespoon grated fresh ginger
1 1/4 pounds fresh rhubarb, trimmed and cut into 1/2-inch pieces
1 cup water
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice
Vanilla ice cream, for serving
Melt butter in large saucepan over medium high heat. Add ginger and
rhubarb and sauté for 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 before serving.
Scoop vanilla ice cream into glass dishes and top with warm gingered
rhubarb mixture. Serve immediately.
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