Stewed Rhubarb With Ginger And Vanilla
- Total Time
- About 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8cups sliced, trimmed rhubarb (about 3 pounds)
- 2cups (packed) light brown sugar
- ½cup water
- 1½tablespoons finely chopped, peeled fresh ginger
- 1vanilla bean, split lengthwise
Nutritional analysis per serving (6 servings)
330 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 83 grams carbohydrates; 4 grams dietary fiber; 74 grams sugars; 2 grams protein; 31 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the rhubarb, brown sugar, water, ginger and the vanilla bean in a heavy saucepan over medium heat. Bring to a boil, lower the heat and simmer until the rhubarb has nearly dissolved into a puree, about 35 minutes.
- Step 2
Remove the vanilla bean. Use a paring knife to scrape the vanilla seeds from the pod into the rhubarb.
- Step 3
Serve the rhubarb warm or cold as a sauce for ice cream or cake, topped with whipped cream or with stiffly whipped cream folded into it.
Private Notes
Comments
Way too much water!
Cooking for MUCH less time, say 10 minutes, and you will retain some perfectly softened fruit with visible signs of rhubarb. 35 minutes is FAR too long for rhubarb.
added strawberries at the end. I think Lemon peel would be another nice addition.
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