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Gingered Rhubarb-Berry Sauce
- Combine all ingredients in a heavy saucepan. Stir well and bring to a boil over medium heat. Reduce heat and simmer, stirring once and skimming off any foam that forms on top, until rhubarb is just tender, 10-12 minutes. Cover and refrigerate at least 1 hour until serving. Serve over ice cream, pound cake or angel food cake.