Balsamic Rhubarb Compote
Servings: 8 servings
Calories: 80kcal
Ingredients
- 3 tbsp balsamic vinegar
- 2/3 cup sugar
- 3/4 tsp fresh ginger root peeled, grated
- 2 stalks fresh rhubarb (2 c. frozen rhubarb, thawed, reserving liquid)
Instructions
- Discard the rhubarb leaves and trim the ends. Cut the stalks into 1/4-inch slices.
- In a saucepan, simmer vinegar with sugar and ginger root, stirring until the sugar is dissolved. If using frozen, thawed rhubarb, stir in reserved liquid. Simmer fresh rhubarb until crisp-tender, about one minute, and transfer with a slotted spoon into a bowl. If using frozen rhubarb, as soon as mixture returns to a simmer, transfer rhubarb with a slotted spoon to a bowl. Simmer the liquid until thickened slightly, about five minutes, and remove pan from heat.
- Stir in rhubarb. Serve warm or at room temperature. Use the compote as a side dish with grilled chicken or fish.
Notes
Be sure to use fresh ginger and balsamic vinegar as noted. If you substitute another type of vinegar or use powdered spice, the flavor will change.