Gingery Rhubarb Compote
This recipe creates a delightful rhubarb compote with a perfect balance of sweet, tangy, and spicy flavors. The rhubarb is cooked to tender perfection in a syrupy mixture of brown sugar, golden raisins, ginger, capers, and a hint of red pepper flakes. Serve this compote warm or chilled, as a versatile accompaniment to enhance both sweet and savory dishes.
— Constant Cookbook
Ingredients
- 1 (packed) light brown sugar
- 1/2 golden raisins
- 1/2 red wine vinegar
- 1/4 finely chopped crystallized ginger
- 1 drained capers
- of crushed red pepper flakes
- of freshly ground black pepper
- 1 rhubarb, trimmed, sliced 1/2-inch thick
Instructions
- 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.
- 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.
- DO AHEAD: Compote can be made 5 days ahead. Let cool; cover and chill. Reheat slightly, if desired, before serving.
Yield
6 servings
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