Balsamic Rhubarb Compote

Ingredients

 * 3 tb Balsamic vinegar
 * 2/3 c Sugar
 * 3/4 ts Grated peeled fresh gingerroot
 * 2 Fresh rhubarb stalks; leaves discarded, ends trimmed, and stalks cut crosswise into 1/4-inch-thick slices, or 2 cups frozen sliced rhubarb,thawed, reserving liquid

Directions

 * 1) In a saucepan simmer vinegar with sugar and gingerroot, stirring, until sugar is dissolved and stir in rhubarb (with reserved liquid if using frozen).
 * 2) If using fresh rhubarb, simmer until crisp-tender, about 1 minute, and transfer with a slotted spoon to a bowl.
 * 3) If using frozen, as soon as mixture returns to a simmer transfer rhubarb with slotted spoon to bowl.
 * 4) Simmer liquid until thickened slightly, about 5 minutes, and remove pan from heat.
 * 5) Stir in rhubarb.
 * 6) Serve compote warm or at room temperature.


 * 1) Makes about 2 cups.