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Gingery Rhubarb Compote

5.0

(2)

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Image may contain Cutlery Fork Pottery and Saucer
Photo by Chelsea Kyle

Rhubarb's natural tartness is balanced by the sweetness of the brown sugar and raisins, creating the perfect foil to cut through rich meats.

Ingredients

Makes 6 servings

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

  1. Step 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.

    Step 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.

    Step 3

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

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Reviews (2)

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  • Delicious with pork tenderloin.

    • mopsyw

    • Seattle

    • 7/16/2013

  • This Recipe is amazing. It was my first time cooking with Rhubarb, and it is the perfect compliment to the pork belly, also the use of Ginger and vinegar. I served it over Napa Cabbage. AMAZING

    • ChefFabrizio

    • New York City

    • 5/26/2013

Tags Compote Condiment Rhubarb Fruit Raisin Dried Fruit Ginger Herbs & Spices Dairy Free Gluten Free Nut Free Vegetarian Vegan Easy Quick Simmer Spring Bon Appétit
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