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Gingery Rhubarb Compote

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Gingery Rhubarb Compote

Gingery Rhubarb Compote

amanda

Equipment

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Ingredients

  • 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

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 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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