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Gingered Rhubarb With Vanilla Ice Cream

1 1/4 pounds rhubarb, trimmed and cut into 3/4-inch pieces (about 3 cups)
1 tablespoon fresh orange juice
1 tablespoon minced peeled fresh gingerroot
1/3 cup sugar, or to taste
1 tablespoon unsalted butter
vanilla ice cream as an accompaniment
fresh mint sprigs for garnish

In a microwave-safe 2-quart dish combine the rhubarb, the orange
juice, the gingerroot, the sugar, and the butter, cover the dish
with microwavable-safe plastic wrap, leaving one corner uncovered,
and microwave the mixture at high power (100%) for 5 minutes. Stir
the mixture and microwave it, covered partially, for 2 minutes, or
until the rhubarb is tender. Let the mixture cool slightly, serve
it with the ice cream, and garnish it with the mint. (The gingered
rhubarb may also be served as a compote.)

Makes about 2 cups.

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