Gingered Rhubarb with Vanilla Ice Cream Recipe

Preparation:

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.

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.

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

Reprinted with permission.