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Rhubarb with Berries and Candied Ginger
- 1 1/2 pounds rhubarb
- 1/2 cup light brown sugar, packed, or maple syrup
- 1 teaspoon minute tapioca
- juice and long strands of zest of 1 small orange
- 1/8 to 1/4 teaspoon ground cloves
- a handful to a few pints strawberries, mulberries, or blackberries
- cream and crme frache
- 4 slices candied ginger, cut into thin strips, for garnish
Directions:View on Epicurious
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