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
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