Ingredients Jump to Instructions ↓

  1. 1-1/4 pounds rhubarb, trimmed and cut into 3/4-inch pieces (about 3 cups)

  2. 1 Tablespoon fresh orange juice

  3. 1 Tablespoon minced peeled fresh gingerroot

  4. 1/3 cup sugar, or to taste

  5. 1 Tablespoon unsalted butter

  6. Vanilla ice cream as an accompaniment

  7. Fresh mint sprigs for garnish

Instructions Jump to Ingredients ↑

  1. Preparation:

  2. In a microwave-safe 2-quart dish combine the rhubarb , the orange juice, the gingerroot , the sugar, and the butter, cover the dish with microwave-safe plastic wrap, leaving one corner uncovered, and microwave the mixture at high power (100 percent) for 5 minutes. Stir the mixture and microwave it, covered partially, for 2 minutes, or until the rhubarb is tender.

  3. Let the mixture cool slightly, serve it with the ice cream , and garnish it with the mint.

  4. The gingered rhubarb may also be served as a compote.

  5. Yield: about 2 cups Recipe Source: Best of Gourmet 1991 (Conde Nast Books - Random House)

  6. Reprinted with permission.


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