Ginger Rhubarb Compote

Introduce yourself to the delights of rhubarb! During season, at least once a week...

1 pound fresh rhubarb, trimmed and cut into 1/2" slices
1 tablespoon finely chopped candied ginger
1/4th to 1/2 cup honey, suit to taste
1/3rd cup apple cider, ginger beer or water
2 strips lemon rind (lemon zest)
whipped cream and mint sprigs for garnish

Combine rhubarb, candied ginger, honey, apple cider and lemon peel in a large, heavy saucepan.

Cover and cook over medium heat until rhubarb is tender, 6 to 8 minutes. The trick to cooking rhubarb is to cook it long enough to soften it, but not so long that it falls apart.

Stir the compote occasionally or it may boil over. Correct the sweetening with sugar, adding to satisfy your taste.

Cool the compote to room temperature, then refrigerate until ready to serve. Serve as is or spoon compote into martini glasses and top with dollops of whipped cream and sprigs of fresh mint.



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