Rhubarb and Ginger Compote
Serve chilled by itself, or with lightly sweetened whipped cream, ricotta cheese or softened mascarpone cheese.
Ingredients
Servings: 4
1 pound fresh rhubarb
1-inch piece peeled ginger root, cut crosswise into 1/4-inch slices
1/3 cup to 1/2 cup sugar, or to taste
1/2 cup ginger wine, ginger beer, unsweetened apple cider or water
2 strips lemon peel (no white pith)
Directions
Step 1
Wash the rhubarb and discard any leafy tops. Cut the rhubarb stalks into 1-inch slices.
Step 2
Combine the rhubarb, ginger, sugar to taste, and one of the following—ginger wine, ginger beer, apple cider or water— and the lemon peel in a large saucepan over medium heat. Stir and cover. Cook for 6 to 8 minutes, or until the rhubarb is tender but not falling apart. Take care to stir the compote occasionally, or it may boil over.
Step 3
Uncover and cool to room temperature. Discard the lemon peel, if desired. Transfer to an airtight container and refrigerate until well chilled before serving.