Best Stewed Gingered Rhubarb With Vanilla Ice Cream Recipes
STEWED RHUBARB WITH GINGER AND VANILLA
Provided by Florence Fabricant
Categories one pot, dessert
Time 50m
Yield About 3 cups, or 4 to 6 servings
Number Of Ingredients 5
Steps:
- Place the rhubarb, brown sugar, water, ginger and the vanilla bean in a heavy saucepan over medium heat. Bring to a boil, lower the heat and simmer until the rhubarb has nearly dissolved into a puree, about 35 minutes.
- Remove the vanilla bean. Use a paring knife to scrape the vanilla seeds from the pod into the rhubarb.
- Serve the rhubarb warm or cold as a sauce for ice cream or cake, topped with whipped cream or with stiffly whipped cream folded into it.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 0 grams, Carbohydrate 83 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 31 milligrams, Sugar 74 grams
GINGERED RHUBARB WITH VANILLA ICE CRAM
Can be prepared in 45 minutes or less. Makes use of a microwave.
Yield Makes about 2 cups
Number Of Ingredients 7
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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