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
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
MsgID: 3129458
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Vinegar (30)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Vinegar (30)
Board: Daily Recipe Swap at Recipelink.com
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