Crock Pot Ginger & Orange Rhubarb |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 8 |
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Lovely refreshing dessert. You can leave out the ginger if you are not a fan or serve it separately. Serve with whipped cream and/or ice cream or with custard. Can be made on the stove top too in less than half an hour. I never use cornstarch to thicken it, but feel free to do so. Ingredients:
2 lbs rhubarb, washed and cut in 1 inch pieces (cleaned weight) |
1 cup water |
8 tablespoons caster sugar (approx, depends on the sourness of the rhubarb) |
2 oranges, juice and rind of, grated |
2 tablespoons preserved ginger in syrup, very finely chopped |
Directions:
1. Place all the ingredients in your crock pot and mix well.
2. Cook on low for 4 to 6 hours (my 3 quart crock pot takes 5 hours).
3. Let it cool and then chill in the fridge until ready to serve, it will thicken somewhat when it is cooling and the flavors will mellow.
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