Stewed Rhubarb With Ginger Cookies
Ingredients:
1/3 cup water
2/3 cup sugar
1-1/4 lbs. rhubarb, thawed if frozen
2 tsp. orange zest, grated
1/8 tsp. nutmeg
1/4 tsp. ground ginger
8 ginger cookies, or other cookie
Instructions:
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.
Quantity:
Makes 4 servings
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