Rhubarb-Ginger Compote Recipe

Name: Rhubarb-Ginger Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 2 shallots, peeled and minced; 2 cloves garlic, peeled and minced; 2 tablespoons grated ginger; 2 cups water; 1 cup sugar; 4 cups rhubarb, trimmed and cut into 1/4-inch slices; 2 tablespoons plus 2 teaspoons rice-wine vinegar; ⅛ teaspoon salt; Freshly ground pepper to taste

Servings: persons

2 teaspoons olive oil
2 shallots, peeled and minced
2 cloves garlic, peeled and minced
2 tablespoons grated ginger
2 cups water
1 cup sugar
4 cups rhubarb, trimmed and cut into 1/4-inch slices
2 tablespoons plus 2 teaspoons rice-wine vinegar
⅛ teaspoon salt
Freshly ground pepper to taste

1
Heat the olive oil in a medium-size saucepan over medium heat.
2
Add the shallots and garlic and cook until softened, about 2 minutes.
3
Add the ginger and cook, stirring, for 45 seconds.
4
Add the water and sugar and bring to a boil.
5
Reduce the heat so that the liquid barely simmers.
6
Add the rhubarb and cook without simmering until the rhubarb is tender but still whole, about 12 minutes.
7
Remove rhubarb from the liquid with a slotted spoon and place in a bowl.
8
Bring liquid to a boil.
9
Cook, adding juices that accumulate from the rhubarb, until reduced to 1 cup, about 30 minutes.
10
Set aside to cool.
11
Stir in vinegar, salt and pepper.
12
Stir in the rhubarb.
13
Serve immediately or store in the refrigerator.

225

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons olive oil, 2 shallots, peeled and minced, 2 cloves garlic, peeled and minced, 2 tablespoons grated ginger, and more.

Yes, Rhubarb-Ginger Compote falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rhubarb-Ginger Compote

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