Crock Pot Ginger & Orange Rhubarb

“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.”
READY IN:
6hrs 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 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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