Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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

Preparation:

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.

Nutritional Information:

456 Calories (kcal); 12g Total Fat; (23% calories from fat); 4g Protein; 87g Carbohydrate; 31mg Cholesterol; 19mg Sodium