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Balsamic Rhubarb Compote

Ingredients:

3 tb Balsamic vinegar
2/3 c Sugar
3/4 ts Grated peeled fresh gingerroot
2 Fresh rhubarb stalks; leaves discarded, ends trimmed, and stalks cut crosswise into 1/4-inch-thick slices, or 2 cups frozen sliced rhubarb,thawed, reserving liquid


Preparation:

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

Makes about 2 cups.













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