This easy spring recipe for Gingered Rhubarb Sauce from “Tasting the Seasons” cookbook by Kerry Dunnington adds flavor and a special touch to a dessert or main dish. Spoon it over vanilla yogurt or strawberry ice cream or serve it with grilled chicken, pork or duck.
4 cups sliced (¼-inch thick) rhubarb
½ cup water
½ cup sugar
¼ teaspoon powdered ginger
Place rhubarb and water in a medium saucepan. The ratio of water to rhubarb may seem disproportionate, but too much water will result in a watery sauce.
Cook rhubarb over moderate heat for about 15–20 minutes or until tender. Stir every 5–10 minutes.
Remove from heat and stir in sugar and ginger.
Serve warm or at room temperature.
About 4 cups