Balsamic Rhubarb Compote

Description
Makes about 2 cups.

Ingredients

 * 3 tbsp balsamic vinegar
 * ⅔ cup sugar
 * ¾ tbsp grated peeled fresh gingerroot
 * 2 fresh rhubarb stalks; leaves discarded, ends trimmed, and stalks cut crosswise into ¼-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.