Dessertscountryliving
Rhubarb and Ginger Sauce
Cindy Pawlcyn, author of Big Small Plates, shares her must-try recipe for this earthy vegetable.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min👤 Cindy Pawlcyn📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Bring lemongrass, ginger, sugar, vanilla bean seeds and pod, and water to a boil. Reduce to a simmer and cook for ⏱️ 5 minutes.
vanilla bean1
2
Remove from heat and steep for ⏱️ 30 minutes. Strain syrup, discarding solids, and return to pot. Add rhubarb, bring to a boil, and cook until vegetable is soft, about ⏱️ 12 minutes. Serve atop pound cake.Nutrition Information based on a 1/2 Cup serving.
Nutrition Facts
calories
219 calories
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