| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
New, Text, Import |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
tb |
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 |
tb |
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>
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”