Best Stewed Rhubarb With Ginger And Vanilla Recipes
STEWED GINGERED RHUBARB WITH VANILLA ICE CREAM
Steps:
- Melt butter in heavy large saucepan over medium high 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.
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
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