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It's rhubarb time! This compote is lovely to serve over ice cream, yogurt, or pound cake, or using to make parfaits.
prep time 15 Min
cook time 5 Min
method Stove Top
Ingredients For rhubarb compote
6 crhubarb, cut into small pieces
1piece ginger, about 1 inch, peeled and grated
How To Make rhubarb compote
1Stir together rhubarb and sugar in a large saucepan and let stand until rhubarb releases some liquid, about 10 minutes.
2Bring 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.
3Place 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.
4Let sauce cool completely before serving.
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