Sticky Ginger Candied Rhubarb
Adapted from: Mother Earth News
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- 1` bunch
- water (about 1/4 cup for every two stalks of rhubarb)
- raw sugar (1 tbsp per two stalks)
- fresh ginger, grated (1 tbsp per two stalks), optional
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.
2Pour water over rhubarb pieces until about halfway submerged, then sprinkle ginger and sugar evenly over the top.
3Bake for about 30 minutes, until quite soft, turning a couple of times during baking.
4Spoon warm (or chilled) rhubarb and its sticky-yummy juices over shortbread, pound cake, ice cream, brownies or anything your heart desires!
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.