Hot And Sour Rhubarb Compote

1. 1

   Combine rhubarb, ginger, sugar, and hot peppers in a saucepan and cook over low heat until rhubarb is soft but not falling apart. (about 5-10 minutes)

2. 2

   Remove rhubarb with a slotted spoon; add juice of one blood orange and let it cook down another five minutes.

3. 3

   Add syrup to rhubarb and let cool.

4. 4

   Serve over fish, chicken, or duck. Sauce can be kept in a tightly sealed container in the fridge for one week, or freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.