Stewed Gingered Rhubarb With Vanilla Ice Cream Recipes

Steps:

• Place the rhubarb, sugar, cloves, and lemon juice into a large stockpot over low heat. Cover the pot and cook, stirring occasionally, until the rhubarb begins to release its juice, soften, and break apart, about 10 minutes. Turn up the heat, bring the rhubarb mixture to a full rolling boil, and stir in the gelatin mix until the gelatin powder has dissolved. Remove from heat, cool to room temperature, and sweeten to taste with honey.

Steps:

• In a microwave-safe 2-quart dish combine the rhubarb, the orange juice, the gingerroot, the sugar, and the butter, cover the dish with microwavable-safe plastic wrap, leaving one corner uncovered, and microwave the mixture at high power (100%) for 5 minutes. Stir the mixture and microwave it, covered partially, for 2 minutes, or until the rhubarb is tender. Let the mixture cool slightly, serve it with the ice cream, and garnish it with the mint. (The gingered rhubarb may also be served as a compote.)

Steps:

• 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.
• Remove the vanilla bean. Use a paring knife to scrape the vanilla seeds from the pod into the rhubarb.
• 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.

Steps:

• Put the rhubarb into a saucepan with the orange zest, juice, sugar and 2 tbsp water. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape.

Steps:

• Preheat oven to 375°. Place rhubarb in an ungreased 13x9-in. baking dish. Sprinkle with sugar; toss to coat. Cover and bake 30-40 minutes or until tender, stirring occasionally. , Cool slightly. Process rhubarb in batches in a food processor; transfer to a bowl. Cover and refrigerate until chilled., In a large bowl, combine milk, cream, lemon juice and ginger; stir in rhubarb., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture.