Best 6 Stewed Rhubarb With Ginger And Vanilla Recipes
Indulge in a culinary journey with our delectable stewed rhubarb recipes, a harmonious blend of tangy rhubarb, aromatic ginger, and sweet vanilla. Discover the secrets to creating this classic dessert with our easy-to-follow instructions. Savor the delightful combination of flavors in our featured recipes, each offering a unique twist on this timeless treat. From a traditional stovetop method to a modern slow cooker approach, explore the convenience and flexibility of preparing this dish. Learn how to transform rhubarb's tartness into a symphony of sweet and sour perfection, complemented by the warmth of ginger and the soothing touch of vanilla. Embark on a culinary adventure and create a dessert that will tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
GRANDMA'S STEWED RHUBARB
This yummy side dish was a staple at my grandma's table! Just the right amount of sweet and tart. Serve plain or over yogurt, ice cream, or shortcake.
Provided by SILLYJILLY
Categories Desserts
Time 1h15m
Yield 64
Number Of Ingredients 6
Steps:
- Place the rhubarb, sugar, cloves, and lemon juice into a large stockpot over low heat. Cover the pot and cook, stirring occasionally, until the rhubarb begins to release its juice, soften, and break apart, about 10 minutes. Turn up the heat, bring the rhubarb mixture to a full rolling boil, and stir in the gelatin mix until the gelatin powder has dissolved. Remove from heat, cool to room temperature, and sweeten to taste with honey.
Nutrition Facts : Calories 34.4 calories, Carbohydrate 8.3 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.7 g, Sodium 6.2 mg, Sugar 4.9 g
STEWED RHUBARB
This is my husband's favorite way to enjoy rhubarb. He has it for breakfast over his cereal or for dessert, either plain or over ice cream.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 cups.
Number Of Ingredients 4
Steps:
- In a large saucepan, bring rhubarb and water to a boil. Add sugar and cinnamon; return to a boil. Reduce heat and simmer 10-15 minutes or until sauce reaches desired consistency. Cool.
Nutrition Facts : Calories 168 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 43g carbohydrate (41g sugars, Fiber 1g fiber), Protein 1g protein.
STEWED GINGERED RHUBARB WITH VANILLA ICE CREAM
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
Provided by Florence Fabricant
Categories one pot, dessert
Time 50m
Yield About 3 cups, or 4 to 6 servings
Number Of Ingredients 5
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
STEWED RHUBARB
Use this recipe to make our Meringue Cupcakes with Stewed Rhubarb and Raspberries.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- Place the rhubarb, sugar, and water in a medium saucepan set over medium-low heat. Simmer gently, stirring occasionally, until sugar is dissolved and rhubarb is almost tender, about 8 minutes. Using a slotted spoon, remove the rhubarb from the liquid, and transfer to a medium bowl; set aside.
- Raise heat to medium, and continue simmering liquid until thickened and reduced to 1/2 cup, about 10 minutes. Remove from heat. Transfer reduced liquid to a small bowl to cool. Add the cooled thickened liquid to the reserved cooked rhubarb, and stir to combine.
STEWED RHUBARB
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
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
Tips:
- Choose fresh, firm rhubarb stalks with bright red color and minimal blemishes.
- Cut rhubarb into 1-inch pieces to ensure even cooking.
- Use a combination of granulated and brown sugar for a richer flavor.
- Add grated ginger for a spicy kick and vanilla extract for a warm, sweet aroma.
- Simmer the rhubarb mixture over low heat to prevent burning and allow the flavors to meld.
- Serve stewed rhubarb warm or chilled, with yogurt, ice cream, or granola.
Conclusion:
Stewed rhubarb with ginger and vanilla is a delicious and versatile dessert that can be enjoyed in various ways. With its tangy-sweet flavor, vibrant color, and numerous health benefits, this dish is sure to impress your taste buds and nourish your body. So gather your ingredients, follow the simple steps, and indulge in this culinary delight!
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