Recipe - Stewed Gingered Rhubarb With Vanilla Ice Cream

2 tablespoon Butter
1 tablespoon Grated peeled fresh ginger
1 One fourth pound Fresh rhubarb; trimmed, cut
into One half inch pieces
1 cup Water
One half cup Sugar
1 tablespoon Fresh lemon juice
Vanilla ice cream
Fresh mint

Melt butter in heavy large saucepan over mediumhigh heat. Add ginger and
rhubarb, and saute 2 minutes. Add water, sugar and lemon juice. Bring to
boil. Reduce heat and simmer until rhubarb is very tender, stirring
frequently, about 15 minutes. Remove from heat and cool slightly. Scoop ice
cream into glass dishes. Spoon warm rhubarb over. Garnish with mint and
serve immediately. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK,
G.P., All Rights Reserved 11/4/96 show
Recipe By : TOO HOT TAMALES #6306

Posted to MCRecipe Digest V1 #279

Date: Tue, 05 Nov 1996 05:39:09 0600

From: Pat Asher asher@mcs.com