GINGERED RHUBARB WITH VANILLA ICE CRAM

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Gingered Rhubarb with Vanilla Ice Cram image

Can be prepared in 45 minutes or less. Makes use of a microwave.

Yield Makes about 2 cups

Number Of Ingredients 7

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

Steps:

  • 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. 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.)

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