Rhubarb-Ginger Compote
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2teaspoons olive oil
- 2shallots, peeled and minced
- 2cloves garlic, peeled and minced
- 2tablespoons grated ginger
- 2cups water
- 1cup sugar
- 4cups rhubarb, trimmed and cut into ¼-inch slices
- 2tablespoons plus 2 teaspoons rice-wine vinegar
- ⅛teaspoon salt
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
269 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 62 grams carbohydrates; 3 grams dietary fiber; 54 grams sugars; 2 grams protein; 87 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a medium-size saucepan over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the ginger and cook, stirring, for 45 seconds. Add the water and sugar and bring to a boil. Reduce the heat so that the liquid barely simmers. Add the rhubarb and cook without simmering until the rhubarb is tender but still whole, about 12 minutes.
- Step 2
Remove rhubarb from the liquid with a slotted spoon and place in a bowl. Bring liquid to a boil. Cook, adding juices that accumulate from the rhubarb, until reduced to 1 cup, about 30 minutes. Set aside to cool. Stir in vinegar, salt and pepper. Stir in the rhubarb. Serve immediately or store in the refrigerator.
Private Notes
Comments
Rhubarb that was sliced as instructed turned to mush within 5, making it impossible to do Step 2 as written. Instead, I just cooked the whole shebang for that extra half hour. Next time, I'll make the slices much thicker, 1/2 to 3/4 of an inch. I will also use somewhat less sugar; because of the sweetness, I ended up adding another tablespoon of rice-wine vinegar. All in all, though, we were pleased with the result, which added a delightful chutney-esque zing to our cold roast pork.
Followed Katherine’s notes and chopped the pieces larger, and not exactly uniform in size so there’s some variety. Worked out well, followed all other recipe directions. This is a simple but tasty condiment.
I made this as directed but cut the sugar by 1/4 cup. Then I made a cheese tray to eat it with. It was very tasty but next time would add a hot pepper and some chunky onions instead of the shallots to make it more of a chutney. Good use of rhubarb.
Rhubarb that was sliced as instructed turned to mush within 5, making it impossible to do Step 2 as written. Instead, I just cooked the whole shebang for that extra half hour. Next time, I'll make the slices much thicker, 1/2 to 3/4 of an inch. I will also use somewhat less sugar; because of the sweetness, I ended up adding another tablespoon of rice-wine vinegar. All in all, though, we were pleased with the result, which added a delightful chutney-esque zing to our cold roast pork.