Stewed Rhubarb With Ginger And Vanilla Recipes

STEWED RHUBARB AND VANILLA YOGHURT

Stewed rhubarb and vanilla yoghurt image

This easy stewed rhubarb recipe is really versatile and tastes great on porridge and ice cream too

Provided by Jamie Oliver

Categories Desserts Fruit British Rhubarb Puddings & desserts

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

750 g rhubarb, trimmed and chopped
1 large orange, juice and zest of
100 g caster sugar
1 tablespoon caster sugar
2 pieces stem ginger, finely chopped
1 vanilla pod, halved lengthways
250 ml natural yoghurt

Steps:

This easy stewed rhubarb recipe is really versatile and tastes great on porridge and ice cream too.
Place the chopped rhubarb in a medium-sized saucepan with the orange juice and zest, 100g caster sugar, 2 tablespoons of water and the ginger. Bring to the boil, then turn down the heat and simmer for 5 minutes until the rhubarb is soft and cooked, but still holds its shape.
Meanwhile, scrape the seeds from the vanilla pod and mix these into the yoghurt with the remaining tablespoon of sugar. Serve the warm rhubarb topped with a large dollop of vanilla yoghurt.

Nutrition Facts : Calories 165 calories, Fat 1.9 g fat, SaturatedFat 1.1 g saturated fat, Protein 3.7 g protein, Carbohydrate 35.7 g carbohydrate, Sugar 35.2 g sugar, Sodium 0.09 g salt, Fiber 2.6 g fibre

STEWED RHUBARB

Stewed rhubarb image

Make the most of this vibrant veg with our easy stewed rhubarb recipe. Perfect for serving over vanilla ice cream for a simple, elegant dessert

Provided by Sophie Godwin - Cookery writer

Time 15m

Number Of Ingredients 3

Ingredients

500g rhubarb , cut into inch long pieces
1 orange , zest and juice
100g caster sugar

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.

Nutrition Facts : Calories 119 calories, Fat 0.1 grams fat, Carbohydrate 27 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

STEWED GINGERED RHUBARB WITH VANILLA ICE CREAM

Stewed Gingered Rhubarb with Vanilla Ice Cream image

Provided by Food Network

Categories dessert

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 tablespoon grated peeled fresh ginger
1 1/4 pounds fresh rhubarb, trimmed, cut into 1/2 inch pieces
1 cup water
1/2 cup sugar
1 tablespoon fresh lemon juice
Vanilla ice cream
Fresh mint

Steps:

Melt butter in heavy large saucepan over medium high heat. Add ginger and rhubarb, and saute 2 minutes. Add water, sugar and lemon juice. Bring to boil. Reduce heat and simmer until rhubarb is very tender, stirring frequently, about 15 minutes. Remove from heat and cool slightly.
Scoop ice cream into glass dishes. Spoon warm rhubarb over. Garnish with mint and serve immediately.

STEWED RHUBARB WITH GINGER AND VANILLA

Stewed Rhubarb With Ginger And Vanilla image

Provided by Florence Fabricant

Categories one pot, dessert

Time 50m

Yield About 3 cups, or 4 to 6 servings

Number Of Ingredients 5

Ingredients

8 cups sliced, trimmed rhubarb (about 3 pounds)
2 cups (packed) light brown sugar
1/2 cup water
1 1/2 tablespoons finely chopped, peeled fresh ginger
1 vanilla bean, split lengthwise

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.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 0 grams, Carbohydrate 83 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 31 milligrams, Sugar 74 grams

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