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home > recipes > dessert > gingered rhubarb with vanilla ice cream
from UK Gingered Rhubarb With Vanilla Ice Cream This is 1 of 209 Gourmet/Bon Appetit recipes added to the UK Recipe Archive this week. The recipes date from March to June 1990 - old but good! All recipes are available in both Mastercook and Mealmaster formats. To download go to - http://recipes.reedsweb.net/ * Exported from MasterCook * Gingered Rhubarb With Vanilla Ice Cream Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : June 1990 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. Gourmet June 1990 Converted by MC_Buster. -- Alan Hewitt

Gingered Rhubarb With Vanilla Ice Cream


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keyword: gingered
keyword: rhubarb
keyword: vanilla
keyword: cream
ethnicity: english
recipes for dessert
recipes by alan
Email Address:
(posted March 6, 1999)

from UK

Gingered
Rhubarb With Vanilla Ice Cream



This is 1 of 209
Gourmet/Bon Appetit recipes added to the UK Recipe
Archive this week. The recipes
date from March to June 1990 - old but
good! All recipes are available in both Mastercook and Mealmaster
formats.

To download go to - http://recipes.reedsweb.net/

* Exported from MasterCook *

Gingered
Rhubarb With Vanilla
Ice Cream

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : June 1990

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.

Gourmet June 1990

Converted by MC_Buster.
--
Alan Hewitt



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