by kirra » Sat Jun 06, 2009 3:13 pm
Sticky Ginger Candied Rhubarb Topping
Ingredients:
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
Preparation:
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.
Pour water over rhubarb pieces until about halfway submerged, then sprinkle ginger and sugar evenly over the top.
Bake for about 30 minutes, until quite soft, turning a couple of times during baking.
Spoon warm (or chilled) rhubarb and its sticky-yummy juices over shortbread, pound cake, ice cream, brownies or anything your heart desires!
[b][size=150]Sticky Ginger Candied Rhubarb Topping[/size]
Ingredients:
[/b]
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
[b]Preparation:[/b]
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.
Pour water over rhubarb pieces until about halfway submerged, then sprinkle ginger and sugar evenly over the top.
Bake for about 30 minutes, until quite soft, turning a couple of times during baking.
Spoon warm (or chilled) rhubarb and its sticky-yummy juices over shortbread, pound cake, ice cream, brownies or anything your heart desires!