Free Recipe Balsamic Rhubarb Compote
Recipe Type: Free Recipes
Recipe Preparation: stir
Cooking Ingredients for Balsamic Rhubarb Compote Recipe
3 tb Balsamic vinegar
2/3 c Sugar
3/4 ts Grated peeled fresh
-gingerroot
2 Fresh rhubarb stalks; leaves
-discarded,
; ends trimmed, and
; stalks cutcrosswise
; into 1/4-inch-thick
; slices, or 2 cups
; frozen sliced
; rhubarb,thawed,
; reserving liquid
Balsamic Rhubarb Compote Preparation
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. Makes about 2 cups. Gourmet April 1995 Converted by MC_Buster. Per serving: 523 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 136g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 9 Other Carbohydrates Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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