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Rhubarb Ginger Sundaes Recipe

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This recipe for Rhubarb Ginger Sundaes, by , is from Sharon's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sharon Moore

Category:
Category:

Ingredients:  
Ingredients:  
INGREDIENTS

1/2 cup sugar1 orange, zested and juiced

1/2 vanilla bean, split and scraped

6 cups rhubarb, sliced on a diagonal into 5 centimeter pieces

Five centimeter piece fresh ginger, peeled and thinly sliced

Vanilla ice cream, for serving

Whipped cream, optional

810 ginger cookies or gingersnaps, crumbled

Directions:
Directions:
DIRECTIONS

To prepare the rhubarb, stir together the sugar, orange zest, and the pulp from the vanilla bean in a medium mixing bowl.

Add the rhubarb, sliced ginger, scraped vanilla bean pod, and the juice of the orange into the bowl and stir well to combine.

Allow this to sit at room temperature for 20 to 25 minutes to allow the rhubarb to release some of its juices.


Meanwhile, preheat the oven to 350F.

Roast the rhubarb, tossing once about halfway through, for 2025 minutes or until tender and juicy. Allow the rhubarb to cool to room temperature.

To serve, dish out the vanilla ice cream, top with some of the roasted rhubarb and a little of the syrup that is in the bottom of the pan, and top with whipped cream, if using, and crumbled cookies.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1 Hr
Personal Notes:
Personal Notes:
Note: Save any extra rhubarb syrup that is produced while roasting. It makes the most delicious cocktail!

 

 

 

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