1/3 c Water
2/3 c Sugar
1 1/4 lb Rhubarb; thawed if frozen
2 ts Orange zest; grated
1/8 ts Nutmeg
1/4 ts Ground ginger
8 Ginger cookies; or other
-cookie
Combine water and sugar in a heavy saucepan over medium low heat. Stir
until sugar dissolves Increase heat to high. When syrup begins to boil,
stir in remaining ingredients, except cookies. Reduce heat to low and
simmer 20-25 minutes or until rhubarb is tender. Transfer rhubarb to a bowl
with a slotted spoon. Increase heat to high and boil syrup 10 minutes or
until syrup is reduced by 1/3. Pour syrup over rhubarb. Serve with cookies.
sent recipeLu 3/98
Per serving: calories 205, fat 2.0g, 8% calories from fat, cholesterol 8mg,
protein 1.9g, carbohydrates 47.0g, fiber 3.9g, sodium 48mg.
Yields
1 Servings