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| Recipes | Rhubarb |
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| Recipes | Rhubarb |
Spoon this over vanilla ice cream, or serve it with dollops of Mascarpone Cream or sour cream.
1 1/4 cups water
2 3/4 pounds fresh rhubarb, trimmed, cut into 2-inch lengths (about 2 pounds trimmed)
2 cups sugar
2 tablespoons minced peeled ginger
Mascarpone Cream
Bring 1 1/4 cups water to boil in heavy large saucepan; add tea bags. Remove from heat. Cover and let steep 15 minutes. Discard tea bags.
Add rhubarb, sugar and ginger to tea in saucepan. Stir over medium-high heat until mixture boils. Reduce heat to medium-low and simmer until rhubarb is just tender, stirring occasionally, about 10 minutes. Transfer rhubarb mixture to medium bowl. Refrigerate until well chilled, about 3 hours. (Can be prepared 2 days ahead. Cover and keep chilled.) Serve with Mascarpone Cream.