Stewed Rhubarb With Ginger And Vanilla

1. 1

   Place the rhubarb, brown sugar, water, ginger and the vanilla bean in a heavy saucepan over medium heat.

2. 2

   Bring to a boil, lower the heat and simmer until the rhubarb has nearly dissolved into a puree, about 35 minutes.

3. 3

   Remove the vanilla bean.

4. 4

   Use a paring knife to scrape the vanilla seeds from the pod into the rhubarb.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.