Sticky Ginger Candied Rhubarb Recipe

Add a sweet-tart burst of flavor to desserts and baked goods with this unusual topping.
By Tabitha Alterman
June 3, 2009
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Serve up a sunny spring sundae with mouthwatering hot rhubarb topping.

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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

  1. Preheat oven to 375 degrees Fahrenheit.
  2. 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.
  3. Pour water over rhubarb pieces until about halfway submerged, then sprinkle ginger and sugar evenly over the top.
  4. 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!

See also: Eat In Season: Rhubarb 

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