DIY





Sticky Ginger Candied Rhubarb Recipe

Add a sweet-tart burst of flavor to desserts and baked goods with this unusual topping.

| June 3, 2009

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.

Ingredients:
Rhubarb
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 






mother earth news fair 2018 schedule

MOTHER EARTH NEWS FAIR

Next: September 14-16, 2018
Seven Springs, PA

Whether you want to learn how to grow and raise your own food, build your own root cellar, or create a green dream home, come out and learn everything you need to know — and then some!

LEARN MORE







Subscribe Today - Pay Now & Save 64% Off the Cover Price

Money-Saving Tips in Every Issue!

Mother Earth NewsAt MOTHER EARTH NEWS, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).


Facebook Pinterest Instagram YouTube Twitter flipboard