rhubarb compote
It's rhubarb time! This compote is lovely to serve over ice cream, yogurt, or pound cake, or using to make parfaits.
yield
4 -8
prep time
15 Min
cook time
5 Min
method
Stove Top
Ingredients For rhubarb compote
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6 crhubarb, cut into small pieces
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1 csugar
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1piece ginger, about 1 inch, peeled and grated
How To Make rhubarb compote
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1Stir together rhubarb and sugar in a large saucepan and let stand until rhubarb releases some liquid, about 10 minutes.
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2Bring rhubarb mixture to a boil over medium-high heat; stir occasionally. Reduce heat; simmer, keep stirring occasionally, until rhubarb has broken down but some whole pieces remain, about 5 minutes. Remove from heat.
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3Place ginger in a fine-mesh sieve set over a small bowl. Press down firmly with a spoon until juices are released (to yield about 1 teaspoon). Discard solids. Stir ginger juice into rhubarb mixture. HINT - you can use 1 teaspoon of grated ginger from a tube instead of juicing it yourself.
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4Let sauce cool completely before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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