Stewed Rhubarb With Ginger Cookies
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Orange/lemo, Recipelu se, Rhubarb, Spices | 1 | Servings | ||
INGREDIENTS
| 1/3 | c | Water |
| 2/3 | c | Sugar |
| 1 1/4 | lb | Rhubarb, thawed if frozen |
| 2 | t | Orange zest, grated |
| 1/8 | t | Nutmeg |
| 1/4 | t | Ground ginger |
| 8 | Ginger cookies, or other | |
| cookie |
INSTRUCTIONS
Combine water and sugar in a heavy saucepan over medium low heat. Stir until sugar dissolves Increase heat to high. When syrup begins to boil, stir in remaining ingredients, except cookies. Reduce heat to low and simmer 20-25 minutes or until rhubarb is tender. Transfer rhubarb to a bowl with a slotted spoon. Increase heat to high and boil syrup 10 minutes or until syrup is reduced by 1/3. Pour syrup over rhubarb. Serve with cookies. sent recipeLu 3/98 Per serving: calories 205, fat 2.0g, 8% calories from fat, cholesterol 8mg, protein 1.9g, carbohydrates 47.0g, fiber 3.9g, sodium 48mg. Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 13, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 992
Calories From Fat: 84
Total Fat: 9.6g
Cholesterol: 0mg
Sodium: 472.7mg
Potassium: 1879.5mg
Carbohydrates: 224.8g
Fiber: 12.7g
Sugar: 159.3g
Protein: 10.3g