Recipe#11243

Title: Gingered Rhubarb

From: alan@atoc.demon.co.uk 
 Newsgroups: rec.food.recipes 
 Subject: Gingered Rhubarb With Vanilla Ice Cream 
 Date: 9 Mar 1999 04:12:59 -0700 
 Message-ID: <7c2vnr$l0p@boofura.swcp.com> 

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
 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.)
 Makes about 2 cups.