Description Edit

Makes about 2 cups.

Ingredients Edit

  • 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 Edit

  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.
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