Tuesday, January 1, 2008
Rhubarb Ginger Sauce
Adapted from the the Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins, intended to be used over their Ginger Soufflé, I serve over vanilla or ginger frozen yogurt . This sauce freezes very well.
Given the time it takes to cook and the fact that it keeps/freezes well, I usually make a much larger batch using 12-15 cups of rhubarb. IF using fresh spring rhubarb, I prefer my "no additional liquid" approach.
3 cups chopped rhubarb
1/3 cup sugar [I go light on sugar, using about half this much]
1/3 cup orange liqueur [I use Triple Sec and sometimes omit it if rhubarb is very fresh]
1/3 cup or less water [I use NO water if rhubarb is very fresh; see note below]
2 T finely chopped crystallized ginger [I go heavy on Whole Foods Ginger Chunks, using 1 T of ginger for each cup of rhubarb]
Photos are from recipe using no water and 1/3 c Triple Sec.
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