Tangy Rubarb Ginger Sauce

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Makes: 6 servings 

Time: 50 Minutes

The double tanginess from two sources really spices up a vanilla ice cream.  If you can get a hold of an ice cream maker recipes for this creamy, spicy goodness abound.

Ingredients

2 stalk lemongrass

1 piece fresh ginger

1 1/2 c. sugar

1 vanilla bean

2 c. water

1 1/2 lb. rhubarb

Instructions

Bring lemongrass, ginger, sugar, vanilla bean seeds and pod, and water to a boil. Reduce to a simmer and cook for 5 minutes.

Remove from heat and steep for 30 minutes. Strain syrup, discarding solids, and return to pot. Add rhubarb, bring to a boil, and cook until vegetable is soft, about 12 minutes. Serve atop pound cake.

 

Source: Country Living

MR. PORTER AND MS. CHARLES - RECIPE FOR SUCCESS

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