Recipe: Balsamic Rhubarb Compote

Balsamic Rhubarb Compote

3 Tbsp balsamic vinegar
2/3 cup sugar
3/4 tsp grated peeled fresh gingerroot
2 fresh rhubarb stalks, leaves discarded, ends trimmed, and stalks cut crosswise into 1/4-inch-thick slices, OR 2 cups frozen sliced rhubarb, thawed, reserving liquid

In a saucepan simmer vinegar with sugar and gingerroot, stirring, until sugar is dissolved then stir in rhubarb (with reserved liquid if using frozen). If using fresh rhubarb, simmer until crisp-tender, about 1 minute, and transfer with a slotted spoon to a bowl. If using frozen rhubarb, as soon as mixture returns to a simmer transfer rhubarb with slotted spoon to bowl.

Simmer liquid until thickened slightly, about 5 minutes, and remove pan from heat. Stir in rhubarb.

Serve compote warm or at room temperature.

Servings: 4
Source: CDC