Rhubarb Ginger Beer Compote recipe, NYTimes

[+ poolboy48220]

A friend is asking for a recipe I made for her decades ago (and I have absolutely no memory of doing so 😁), a rhubarb compote made with ginger beer.  I think this is it but it's behind a paywall. https://www.washingtonpost.com/recipes/rhubarb-and-ginger-compote/  Any Washington Post subscribers who can see it and willing to paste the recipe here? 

Edited May 2 by poolboy48220
typo

[leeper]

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

1. Step 1

   Wash the rhubarb and discard any leafy tops. Cut the rhubarb stalks into 1-inch slices.

2. 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.

3. 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.

[MikeBiDude]

Sounds really good. Knott’s Berry Farm here in SoCal serves a cherry rhubarb  kind of sauce/compote at their famous fried chicken restaurant. My mom loves rhubarb pie, I make it a few times a year for her.

 

[+ poolboy48220]

4 hours ago, leeper said:

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

1. Step 1

   Wash the rhubarb and discard any leafy tops. Cut the rhubarb stalks into 1-inch slices.

2. 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.

3. 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.

Thank you so much!