Balsamic Rhubarb Compote Recipes

BALSAMIC RHUBARB COMPOTE

Balsamic Rhubarb Compote image

Categories Condiment/Spread Ginger Vegetarian Quick & Easy Low Sodium Spring Rhubarb Gourmet

Yield Makes about 2 cups

Number Of Ingredients 4

Ingredients

3 tablespoons balsamic vinegar
2/3 cup sugar
3/4 teaspoon grated peeled fresh gingerroot
2 fresh rhubarb stalks, leaves discarded, ends trimmed, and stalks cut crosswise into 1/4-inch-thick slices, or 2 cups frozen sliced rhubarb, thawed, reserving liquid

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.

RHUBARB COMPOTE

Rhubarb Compote image

Simple is best. Two ingredients can produce a lovely dessert. Serve this compote on its own or with whipped cream or ice cream. You can also use it on pancakes, crepes, or toast.

Provided by Buckwheat Queen

Categories 100+ Everyday Cooking Recipes Vegan Side Dishes

Time 35m

Yield 8

Number Of Ingredients 2

Ingredients

12 ounces fresh rhubarb, cut into 1/2 inch pieces
½ cup white sugar

Steps:

Place rhubarb pieces into a medium pot and sprinkle with sugar. Stir well to make sure rhubarb is completely covered with sugar. Cover and let rest for 15 minutes, stirring once, so natural juices will be released.
Bring rhubarb mixture to a boil over medium heat, stirring often. Turn down heat and simmer until soft, about 10 minutes. Serve compote warm.

Nutrition Facts : Calories 57.3 calories, Carbohydrate 14.4 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.4 g, Sodium 1.7 mg, Sugar 13 g

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