Rhubarb-Ginger Compote

Name: Rhubarb-Ginger Compote
Ingredients: 2 teaspoons olive oil; 2 shallots, peeled and minced; 2 cloves garlic, peeled and minced; 2 tablespoons grated ginger; 2 cups water; 1 cup sugar; 4 cups rhubarb, trimmed and cut into 1/4-inch slices; 2 tablespoons plus 2 teaspoons rice-wine vinegar; 18 teaspoon salt; Freshly ground pepper to taste

10 ingredients

13 steps

Ingredients

2 teaspoons olive oil
2 shallots, peeled and minced
2 cloves garlic, peeled and minced
2 tablespoons grated ginger
2 cups water
1 cup sugar
4 cups rhubarb, trimmed and cut into 1/4-inch slices
2 tablespoons plus 2 teaspoons rice-wine vinegar
18 teaspoon salt
Freshly ground pepper to taste

Directions

1

Heat the olive oil in a medium-size saucepan over medium heat.
2

Add the shallots and garlic and cook until softened, about 2 minutes.
3

Add the ginger and cook, stirring, for 45 seconds.
4

Add the water and sugar and bring to a boil.
5

Reduce the heat so that the liquid barely simmers.
6

Add the rhubarb and cook without simmering until the rhubarb is tender but still whole, about 12 minutes.
7

Remove rhubarb from the liquid with a slotted spoon and place in a bowl.
8

Bring liquid to a boil.
9

Cook, adding juices that accumulate from the rhubarb, until reduced to 1 cup, about 30 minutes.
10

Set aside to cool.
11

Stir in vinegar, salt and pepper.
12

Stir in the rhubarb.
13

Serve immediately or store in the refrigerator.