sticky ginger candied rhubarb
(3 ratings)
Serve up a sunny spring sundae with mouthwatering hot rhubarb topping. Adapted from: Mother Earth News
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(3 ratings)
yield
4 / 6
prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For sticky ginger candied rhubarb
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1` bunchrhubarb
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water (about 1/4 cup for every two stalks of rhubarb)
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raw sugar (1 tbsp per two stalks)
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fresh ginger, grated (1 tbsp per two stalks), optional
How To Make sticky ginger candied rhubarb
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1Preheat oven to 375 degrees Fahrenheit. Cut rhubarb into 1-inch pieces, plus 1 or 2 longer pieces for an attractive garnish. Then spread the pieces out one-layer deep in a baking dish.
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2Pour water over rhubarb pieces until about halfway submerged, then sprinkle ginger and sugar evenly over the top.
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3Bake for about 30 minutes, until quite soft, turning a couple of times during baking.
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4Spoon warm (or chilled) rhubarb and its sticky-yummy juices over shortbread, pound cake, ice cream, brownies or anything your heart desires!
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5Note: Feel free to substitute your favorite sweetener, such as honey or agave syrup, for the raw sugar. If you like a smoother consistency dessert topping, you can purée the finished product in a food processor.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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