Stewed Gingered Rhubarb With Vanilla Ice Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Import, New, Text | 4 | Servings | |
INGREDIENTS
| 2 | T | Butter |
| 1 | T | Grated peeled fresh ginger |
| 1 1/4 | lb | Fresh rhubarb, trimmed cut |
| into 1/2 inch pieces | ||
| 1 | c | Water |
| 1/2 | c | Sugar |
| 1 | T | Fresh lemon juice |
| Vanilla ice cream | ||
| Fresh mint |
INSTRUCTIONS
Melt butter in heavy large saucepan over mediumhigh 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. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/4/96 show Recipe By : TOO HOT TAMALES #6306 Posted to MC-Recipe Digest V1 #279 Date: Tue, 05 Nov 1996 05:39:09 -0600 From: Pat Asher <asher@mcs.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 385
Calories From Fat: 151
Total Fat: 17g
Cholesterol: 58.8mg
Sodium: 88.2mg
Potassium: 622.8mg
Carbohydrates: 55.4g
Fiber: 3.3g
Sugar: 47.6g
Protein: 4.9g