BALSAMIC RHUBARB COMPOTE
Categories Condiment/Spread Ginger Vegetarian Quick & Easy Low Sodium Spring Rhubarb Gourmet
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- In a saucepan simmer vinegar with sugar and gingerroot, stirring, until sugar is dissolved and stir in rhubarb (with reserved liquid if using frozen). If using fresh rhubarb, simmer until crisp-tender, about 1 minute, and transfer with a slotted spoon to a bowl. If using frozen, as soon as mixture returns to a simmer transfer rhubarb with slotted spoon to bowl. Simmer liquid until thickened slightly, about 5 minutes, and remove pan from heat. Stir in rhubarb. Serve compote warm or at room temperature.
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Ronnie Combs
[email protected]I'm not a fan of rhubarb, but I actually really liked this compote. It's a great way to use up leftover rhubarb.
Erin Melvin
[email protected]This compote is a waste of time. It's not worth the effort.
Officialmaaliki Godwin
[email protected]I'm not sure what went wrong, but my compote turned out really watery. I think I might have added too much liquid.
Omatillo Abdulxayev
[email protected]This compote is way too sweet for me. I think I'll reduce the amount of sugar next time.
Asim butt
[email protected]I made this compote and it turned out too tart for my taste. I think I'll add more sugar next time.
Md Rana khan
[email protected]This recipe is too complicated. I don't have time to make it.
Piper Davis
[email protected]I'm allergic to rhubarb, so I can't eat this compote. But it looks delicious!
habeeb safder
[email protected]This compote is a great make-ahead item. I like to make a big batch and then store it in the refrigerator or freezer so I always have some on hand.
Usman Karim
[email protected]I love the versatility of this compote. I've used it on toast, ice cream, and even as a filling for pies.
Yf Yf
[email protected]This compote is a great way to use up leftover rhubarb. It's also a delicious and healthy snack.
Clare Staneage
[email protected]I'm not a big fan of rhubarb, but I actually really liked this compote. The balsamic vinegar mellows out the tartness of the rhubarb and the ginger adds a nice zip.
Jeffery Green
[email protected]This is the best rhubarb compote recipe I've ever tried. It's so easy to make and the flavor is amazing.
Egbe Chinoso
[email protected]I made this compote for a potluck and it was a big hit. Everyone loved it!
Scott Jones
[email protected]This compote is delicious! I especially like it on ice cream or yogurt.
Umer Kham
[email protected]I love the combination of flavors in this compote. The rhubarb is tart and the balsamic vinegar adds a nice sweetness. I also like the addition of the ginger.
Nancy Nyeri
[email protected]This recipe is easy to follow and the compote turned out perfectly. I will definitely be making this again.
Sk Sowrov
[email protected]I made this compote for my husband who is a big fan of rhubarb. He loved it! He said it was the best rhubarb compote he's ever had.
James Stacey
[email protected]This is a great recipe for using up extra rhubarb. I had a bunch in my garden and this was a delicious way to use it. The compote is perfect for breakfast or dessert.
Jacob Miner
[email protected]I've never cooked with rhubarb before, but this recipe made it easy. The compote turned out great and I loved the combination of flavors.
Daniel Ejima
[email protected]This compote was absolutely delicious! I made it for a brunch party and it was a hit. The rhubarb was perfectly tart and the balsamic vinegar added a wonderful depth of flavor. I will definitely be making this again.