Rhubarb ginger sundaes

By Mary Berg
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SERVES
6
 TO
8
TOTAL TIME

Ingredients

  • 1/2 cup sugar
  • 1 orange, zested and juiced
  • 1/2 vanilla bean, split and scraped
  • 6 cups rhubarb, sliced on a diagonal into 5 centimeter pieces
  • Five centimeter piece fresh ginger, peeled and thinly sliced
  • Vanilla ice cream, for serving
  • Whipped cream, optional
  • 8–10 ginger cookies or gingersnaps, crumbled

Directions

  1. To prepare the rhubarb, stir together the sugar, orange zest, and the pulp from the vanilla bean in a medium mixing bowl. Add the rhubarb, sliced ginger, scraped vanilla bean pod, and the juice of the orange into the bowl and stir well to combine. Allow this to sit at room temperature for 20 to 25 minutes to allow the rhubarb to release some of its juices.
  2. Meanwhile, preheat the oven to 350ºF. Roast the rhubarb, tossing once about halfway through, for 20–25 minutes or until tender and juicy.  Allow the rhubarb to cool to room temperature.
  3. To serve, dish out the vanilla ice cream, top with some of the roasted rhubarb and a little of the syrup that is in the bottom of the pan, and top with whipped cream, if using, and crumbled cookies.

Note: Save any extra rhubarb syrup that is produced while roasting. It makes the most delicious cocktail!

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