Gingered Rhubarb with Vanilla Ice Cram Recipe

Can be prepared in 45 minutes or less.

Makes use of a microwave.

Makes about 2 cups.

INGREDIENTS

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

DIRECTIONS

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.)

Tags: Cram, Gingered, Ice, Rhubarb, Vanilla