I sent DH to the store for rhubarb but neglected to tell him how much I needed. He returned with just two stalks. I cleaned, sliced and weighed them and found that they were exactly 1/4 of the recipe. So, I cut the rest of the ingredients down to match and made it on the stove. We ended up with about 1-1/2 cups of this beautiful, delicious sauce! Just perfect for topping a simple dessert of ice cream and sponge cake. DD (4yrs) wasn't a fan of the rhubarb, but the rest of us really enjoyed it. I love ginger in anything and this is no exception! I especially loved this new use for rhubarb, as I'm always on the lookout for something other than strawberry rhubarb pie or cobbler. I'm thankful Annelies took time to post this recipe and we will remember her fondly every time we make it. Made and enjoyed for the Cook-A-Thon in her memory.
This was fabulous - my rhubarb cooked to perfection and the ginger was fabulous in it.
I prepared this to accompany Sour Milk Spice Cake. I loved the combination of orange and ginger and found this a refreshing alternative to using apples or berries with rhubarb. Since I was making a small batch, my huge crock pot seemed too much and I made this on the stove as suggested in the description.