Gingered Rhubarb with Vanilla Ice Cram Recipe

Gingered Rhubarb with Vanilla Ice Cram Recipe

  • 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. 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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