Stewed Rhubarb With Ginger And Vanilla

Ingredients

• 8 cups sliced, trimmed rhubarb (about 3 pounds)
• 2 cups (packed) light brown sugar
• ½ cup water
• 1 ½ tablespoons finely chopped, pealed fresh ginger
• 1 vanilla bean, split lengthwise

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    494 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 123 grams carbohydrates; 6 grams dietary fiber; 110 grams sugars; 3 grams protein; 45 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 3 cups, or 4 to 6 servings

Preparation

1. Place the rhubarb, brown sugar, water, ginger and the vanilla bean in a heavy saucepan over medium heat. Bring to a boil, lower the heat and simmer until the rhubarb has nearly dissolved into a puree, about 35 minutes.
2. Remove the vanilla bean. Use a paring knife to scrape the vanilla seeds from the pod into the rhubarb.
3. 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.

About 50 minutes