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Sticky Ginger Candied Rhubarb

Russ Myers


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


★★★★★ 3 votes

4 / 6
15 Min
30 Min


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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

How to Make Sticky Ginger Candied Rhubarb


  • 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

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