Rhubarb Compote
A sweet and tangy rhubarb compote made with caramelized sugar and white wine vinegar, perfectly balanced with a touch of salt and pepper.
4 servings
20 min
Ingredients
- •⅓ cup sugar
- •2 cups rhubarb
- •3⅓ tablespoons white wine vinegar
- •¼ teaspoon kosher salt
- •¼ teaspoon black pepper
Cooking Instructions
- 1.
Cook sugar in a medium saucepan over medium-low heat, undisturbed, until mostly melted, 6-8 minutes. Stir edges into the center with a heatproof spatula; cook, swirling pan occasionally, until caramel turns dark amber, about 2 minutes. Stir in rhubarb and 3 Tbsp. vinegar. Partially cover and cook, stirring occasionally, until rhubarb is very soft, 8-10 minutes. Transfer to a small bowl; let cool. Stir in remaining 1 tsp. vinegar; season with salt and pepper.
20 min
