How To Make Slow-roasted Rhubarb with Ginger Ice Cream
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Serves:
Ingredients
- 4 stalks of rhubarb, washed and trimmed
- 1/2 cup of sugar
- 1 teaspoon of fresh ginger, grated
- 2 cups of vanilla ice cream
Instructions
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Preheat the oven to 325°F (163°C).
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Cut the rhubarb stalks into 2-inch pieces and place them in a baking dish.
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Sprinkle sugar and grated ginger evenly over the rhubarb.
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Cover the dish with aluminum foil and roast in the preheated oven for 45 minutes.
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Remove the foil and continue roasting for an additional 15 minutes until rhubarb is tender.
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While the rhubarb is roasting, remove the ice cream from the freezer to soften.
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Once the rhubarb is done roasting, let it cool slightly.
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Serve the slow-roasted rhubarb with a scoop of ginger ice cream on top.
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Enjoy the perfect combination of sweet and tangy flavors!
Nutrition
- Calories : 210kcal
- Total Fat : 7g
- Saturated Fat : 4g
- Cholesterol : 30mg
- Sodium : 20mg
- Total Carbohydrates : 36g
- Dietary Fiber : 2g
- Sugar : 32g
- Protein : 2g
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