Rhubarb Ginger Compote – Simple Recipe
Last week I made spaghetti and meatballs (modified from this recipe) and a version of mejadra and used the CSA delivery for the simplest of side salad (lettuce, olive oil, lemon, salt). Both were comforting and just what I was craving. And then this weekend…I baked. Sometimes our mood influences what we cook as much as the seasons and this week I was all comfort, comfort, comfort.
This is a simple recipe, but it’s the building block for several future recipes I hope to share. A couple weeks ago I shared a recipe for pickled strawberries and I had so much fun showing how many different ways I could put them to use. I made them as part of a spring bruschetta bar and I also used them in a salmon and quinoa salad. I’m thinking of making that idea into a series where I post one simple recipe and then show all the ways it can be adapted. Let me know what you think.
A compote is similar to a jelly or jam but water is added at the beginning to get it going. This rhubarb came in my CSA box and I could have baked a rhubarb pie or tart, but I decided to stretch it a bit so it could be enjoyed across many meals. I did use this compote to bake but I also have grand other plans for it. Maybe as the basis for a riff on a mojito? Maybe as a topping for grilled pork or even with a little spice as a BBQ sauce. And if none of that work out…well…then I’ll just spread it on some toast.
If you happen to run to a farmer’s market this weekend or see rhubarb at the grocery store, and have never known what simple things you can do with it, why don’t you start here.
Rhubarb Ginger Compote
Prep time 5 mins
Cook time 15 mins
Total time 20 mins
Recipe type: Condiments
- 1 lb sliced rhubarb stalks (about 4 cups)
- ½ cup turbinado sugar (granulated sugar can be substituted, see Note)
- ¼-1/2 cup water
- 1 tablespoon grated ginger
- Combine all ingredients in a medium sauce pan over low to medium heat. Start with ¼ cup water and only add additional if the mixture appears to be dry.
- Cook, stirring occasionally until the rhubarb begins to break down and the consistency is similar to a jam or jelly. Remove from heat.
I’ve been having fun recently playing around with different less refined sugar. I don’t buy into the whole “healthy” hype, it is still sugar after all, but I like that they bring a unique flavor profile to the recipe. Feel free to play here, I also think that maple or honey would pair well with the ginger and rhubarb.
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