- 2 cups heavy cream
- 1-½ to 2 lb. rhubarb
- 1 to 1-¼ cups sugar
- 2 Tbs. chopped candied ginger
- 2 Tbs. freshly grated ginger
Trim the ends of the rhubarb and, if the stalks are more than 1 inch thick, cut them in half lengthwise. Cut the stalks into 1-inch-long pieces. In a stainless-steel pan with a tight-fitting lid, combine the rhubarb, sugar, candied ginger, and fresh ginger. (There's no need to add water; though ...