Gingery Rhubarb Compote

Name: Gingery Rhubarb Compote
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""]"

1 ingredients

3 steps

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""]"

Directions

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

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

DO AHEAD: