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Rhubarb Sauce with Stem Ginger
This is wonderful with the custard or good quality vanilla ice cream,
or alone or stirred into plain yogurt or cut up fresh fruit - peaches,
oranges, melon….
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3-4
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cups finely chopped rhubarb |
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½
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cups water |
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¼
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cup sugar (or less) |
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zest and juice of 1 small lemon |
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½
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9oz. jar Stem Ginger |
Combine all ingredients except lemon juice, ginger and syrup. Cook covered,
in a heavy bottomed saucepan over medium heat until rhubarb is tender,
8 to 10 minutes.
Drain and dice ginger into 1/8 inch pieces. Return to syrup. When rhubarb
is cooked remove from stove and stir in ginger, syrup and lemon juice.
Add additional sugar to taste. Chill.
Linda Wisner
June 2000
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