Balsamic Rhubarb Compote

Directions

1. 1
   In a saucepan simmer vinegar with sugar and gingerroot, stirring, until sugar is dissolved and stir in rhubarb (with reserved liquid if using frozen).
2. 2
   If using fresh rhubarb, simmer until crisp-tender, about 1 minute, and transfer with a slotted spoon to a bowl.
3. 3
   If using frozen, as soon as mixture returns to a simmer transfer rhubarb with slotted spoon to bowl.
4. 4
   Simmer liquid until thickened slightly, about 5 minutes, and remove pan from heat.
5. 5
   Stir in rhubarb.
6. 6
   Serve compote warm or at room temperature.