sticky ginger candied rhubarb

Name: Sticky Ginger Candied Rhubarb
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1` bunch(es) rhubarb; - 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

(3 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

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

1` bunch

rhubarb
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

How To Make sticky ginger candied rhubarb

1
Preheat 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.

2
Pour water over rhubarb pieces until about halfway submerged, then sprinkle ginger and sugar evenly over the top.
3
Bake for about 30 minutes, until quite soft, turning a couple of times during baking.
4
Spoon warm (or chilled) rhubarb and its sticky-yummy juices over shortbread, pound cake, ice cream, brownies or anything your heart desires!
5
Note: 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.
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