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6 crhubarb, cut into small pieces
1piece ginger, about 1 inch, peeled and grated
How to Make Rhubarb Compote
- Stir together rhubarb and sugar in a large saucepan and let stand until rhubarb releases some liquid, about 10 minutes.
- Bring rhubarb mixture to a boil over medium-high heat; stir occasionally. Reduce heat; simmer, keep 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. HINT - you can use 1 teaspoon of grated ginger from a tube instead of juicing it yourself.
- Let sauce cool completely before serving.