RHUBARB COMPOTE WITH GINGER
This is a very simple recipe for rhubarb compote. I marinate the rhubarb with candied ginger, orange juice, and sugar overnight to intensify the flavor. Serve with ice cream or whipped cream.
Provided by gartenfee
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h25m
Yield 4
Number Of Ingredients 4
Steps:
- Combine rhubarb, sugar, orange juice, and candied ginger in a large glass or ceramic jar. Let stand, 8 hours to overnight.
- Move rhubarb mixture into a pot and bring to a boil over medium-low heat, about 15 minutes. Sweeten with more sugar to taste and pour into a clean jar. Close with a lid and store in the refrigerator for up to 1 week.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 85.8 g, Fat 0.3 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 6.5 mg, Sugar 79.8 g
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Fayaz palijo
[email protected]Yum! This rhubarb compote is amazing! I love the tartness of the rhubarb and the sweetness of the ginger. I've already made it twice and I'm sure I'll be making it again soon.
hafiz yasirmughal
[email protected]Quick and easy to make, this compote is a great way to use up fresh rhubarb. The ginger adds a nice kick of flavor. I served it over pancakes and it was a delicious breakfast. Will definitely be making this again!
Kyla Monet
[email protected]This rhubarb compote with ginger is an absolute delight! The combination of tart rhubarb and spicy ginger is a match made in heaven. I followed the recipe exactly and it turned out perfectly. The compote is thick and glossy, with just the right amoun