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Sticky Ginger Candied Rhubarb

1
Russ Myers

By
@Beegee1947

Serve up a sunny spring sundae with mouthwatering hot rhubarb topping.
Adapted from: Mother Earth News

Rating:
★★★★★ 3 votes
Comments:
Serves:
4 / 6
Prep:
15 Min
Cook:
30 Min
Method:
Bake

Ingredients

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

Step-by-Step

  • 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.

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About Sticky Ginger Candied Rhubarb

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy