Serve up a sunny spring sundae with mouthwatering hot rhubarb topping.
Feel free to substitute your favorite sweetener, such as honey or agave syrup, for the raw sugar. If you like a smoother consistency dessert topping, you can purée the finished product in a food processor.
Water (about 1/4 cup for every two stalks of rhubarb)
Raw sugar (1 tbsp per two stalks)
Fresh ginger, grated (1 tbsp per two stalks), optional
- Preheat oven to 375 degrees Fahrenheit.
- Cut rhubarb into 1-inch pieces, plus 1 or 2 longer pieces for an attractive garnish. Then spread the pieces out one-layer deep in a baking dish.
- Pour water over rhubarb pieces until about halfway submerged, then sprinkle ginger and sugar evenly over the top.
- Bake for about 30 minutes, until quite soft, turning a couple of times during baking.
Spoon warm (or chilled) rhubarb and its sticky-yummy juices over shortbread, pound cake, ice cream, brownies or anything your heart desires!