Worth a trip

Gingery Rhubarb Compote

Name: Gingery Rhubarb Compote
Ingredients: 1 cup (packed) light brown sugar; 1/2 cup golden raisins; 1/2 cup red wine vinegar; 1/4 cup finely chopped crystallized ginger; 1 tablespoon drained capers; Pinch of crushed red pepper flakes; Pinch of freshly ground black pepper; 1 pound rhubarb, trimmed, sliced 1/2" thick

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

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.
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.
3.
DO AHEAD: Compote can be made 5 days ahead. Let cool; cover and chill. Reheat slightly, if desired, before serving.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions