Rhubarb Compote
- Makes 4 cups
- Prep time: 10 minutes
- Total time: 25 minutes
Ingredients
- 1 3/4 pounds rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces (about 6 cups)
- 1 cup sugar
- 1 piece (1 inch) fresh peeled ginger, finely grated
Directions
- Stir together rhubarb and sugar in a large saucepan (off heat); let stand until rhubarb releases some liquid, about 10 minutes.
- Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, stirring occasionally, until rhubarb has broken down but some whole pieces remain, about 5 minutes. Remove from heat.
- Place ginger in a fine-mesh sieve set over a small bowl. Press down firmly with a spoon until juices are released (to yield about 1 teaspoon). Discard solids. Stir ginger juice into rhubarb mixture.
- Let sauce cool completely before serving over ice cream, yogurt, or pound cake, or using to make parfaits.
Note: Variation: After removing the pan from the heat in step 2, stir in 1 pint halved or quartered fresh strawberries.
Source: Everyday Food - Issue 22, May 2005, Page 126.