Email to Phyllis_ aka_ Filus      

Recipe Categories: Phyllis_aka_Filus's HOME PAGE12_Or_More_Servings 1st--Make_Your_Own--and--Misc A-Holiday-Recipes A-New-Recipes-April-Week-3 A-New-Recipes-April-Week-4 A-New-Recipes-July-Week-1 A-New-Recipes-June-Week-2 A-New-Recipes-June-Week-3 A-New-Recipes-May-Week-2 A-NewRecipes-DECEMBER2008 A-Recipes-From-TheOtherWebsite A-Vol-2_C-4_Sweet_Breads Appetizers-Snacks-Cold Appetizers-Snacks-Hot Bars_Brownies_Squares Beef Beverages Breads-ABM Breads-Quick-Savory Breads-Quick-Sweet Breads-Yeast-Savory Breads-Yeast-Sweet Breakfast-Brunch Broil_Roasted Burgers_Wraps Cakes-Cupcakes-Frostings Candy Cheesecakes Cookies Cooking-for-1-and-2 Crockpot Desserts Dips-Spreads-Butters Egg-Dishes_Omelets_Frittatas Entrees-Casseroles-Bakes Fish Fruit Grill-BBQ-Broil IceCreams-Ices-Sorbets Jams-Jellies-Preserves Lamb Marinades_Rubs Meatless-Entrees-Casseroles Meatloaf_Meatballs_Combination Mexican Muffins Pies-Savory Pies-Sweet_Pie-Crusts Pizza Pork-Ham Potatoes Poultry Puddings-Custards-Mousse Salads-Fruit Salads-Heartier Salads-Vegetable Salad_Dressings__Croutons Salsa-Relish-Chutney Sandwiches Sauces-Condiments-Gravies Sauces_Sweet Seafood Seasonings Side-Dishes Sides_Pasta Sides_Rice Soup-Hot Soups-Cold Stew-Chili-Chowder Stir-Fry_Oriental Stuffing Sweet-Potatoes_Yams Tarts_Crisps_Cobblers_Crumbles TOFU_other_Soy_Ingredients Veal Vegetables Waffles_Pancakes_French-Toast Z---Recipe-Sources Z--FRIENDS-SITES Z--Recipe-Sources-Online Z-Information_Station Z-SodiumSoakedCannedBeans Z-Sources-Bibliography

Roasted Rhubarb -- e-w




Source of Recipe


Dessert du Jour – e-mail
Roasted Rhubarb -- e-w
Yield: 4 servings.

1 orange
1 pound rhubarb stalks, fresh or frozen (thawed), sliced 1/2" thick
1/2 cup granulated sugar
2 tablespoons candied ginger root -- chopped
1 cup vanilla ice cream

Preheat oven to 450 degrees F. Grate 1 teaspoon range peel and squeeze 1/4 cup juice.

In a shallow 2-quart baking dish, stir together the rhubarb, sugar, ginger, orange peel and juice. Spread evenly in the dish. Bake, stirring 3 or 4 times, until the rhubarb is soft, but retains its shape, about 25 minutes. Let cool slightly before serving.

Spoon the warm rhubarb into 4 shallow dessert bowls. Place a small scoop of the ice cream in the center where it will begin to melt. Serve immediately.

1/4 of recipe serving equals: 214 Calories; 4g Fat (15.5% calories from fat); 2g Protein; 45g Carbohydrate; 2g Dietary Fiber; 15mg Cholesterol; 30mg Sodium. +++EXC: 1/2 Fruit; 1/2 Fat; 2 1/2 Other Carbohydrates. +++WWP:4