Gingery Rhubarb Compote
A sweet and tangy compote combining fresh rhubarb with crystallized ginger, golden raisins, and capers in a red wine vinegar reduction. Perfect as a condiment or dessert topping.
6 servings
20 min
Ingredients
- •1 cup light brown sugar
- •½ cup golden raisins
- •½ cup red wine vinegar
- •¼ cup crystallized ginger
- •1 tablespoon capers
- •⅛ teaspoon red pepper flakes
- •⅛ teaspoon black pepper
- •1 pound rhubarb
- •1 whole trimmed rhubarb
- •1 whole sliced rhubarb
Cooking Instructions
- 1.
Combine brown sugar, raisins, vinegar, ginger, capers, red pepper flakes, and black pepper in a medium skillet. Cook over medium heat, stirring often, until liquid is reduced by half, about 5 minutes.
5 min
- 2.
Add rhubarb to skillet and stir to coat. Cook, swirling pan occasionally, until rhubarb is tender and liquid is syrupy, about 15 minutes. Serve compote warm or at room temperature.
15 min
- 3.
DO AHEAD: Compote can be made 5 days ahead. Let cool; cover and chill. Reheat slightly, if desired, before serving.
