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Stewed Rhubarb With Ginger Cookies
Yields: 1 serving(s)
Ingredients
- 1/3 cup(s) water
- 2/3 cup(s) sugar
- 1 1/4 pound(s) rhubarb; thawed if frozen
- 2 teaspoon(s) orange zest; grated
- 1/8 teaspoon(s) nutmeg
- 1/4 teaspoon(s) ground ginger
- 8 ginger cookies; or other cookie
Directions
- Combine water and sugar in a heavy saucepan over medium low heat.
- Stir until sugar dissolves increase heat to high.
- When syrup begins to boil, stir in remaining ingredients, except cookies.
- Reduce heat to low and simmer 20-25 minutes or until rhubarb is tender.
- Transfer rhubarb to a bowl with a slotted spoon.
- Increase heat to high and boil syrup 10 minutes or until syrup is reduced by 1/3.
- Pour syrup over rhubarb.
- Serve with cookies.
- Sent recipelu 3/98.
Nutritional Information
- Calories 205, fat 2.0 gram(s) 8 % calories from fat, cholesterol 8 milligram(s) protein 1.9 gram(s) carbohydrates 47.0 gram(s) fiber 3.9 gram(s) sodium 48 milligram(s)
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