Balsamic Rhubarb Compote

1. 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. 2

   If using fresh rhubarb, simmer until crisp-tender, about 1 minute, and transfer with a slotted spoon to a bowl.

3. 3

   If using frozen, as soon as mixture returns to a simmer transfer rhubarb with slotted spoon to bowl.

4. 4

   Simmer liquid until thickened slightly, about 5 minutes, and remove pan from heat.

5. 5

   Stir in rhubarb.

6. 6

   Serve compote warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.