Balsamic Rhubarb Compote Recipe

1. 1

   In a saucepan simmer vinegar with sugar and gingerroot, stirring, till sugar is dissolved and stir in rhubarb (with reserved liquid if using frzn).

2. 2

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

3. 3

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

4. 4

   Simmer liquid till thickened slightly, about 5 min, and remove pan from heat.

5. 5

   Stir in rhubarb.

6. 6

   Serve compote hot or possibly at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.