Edible Bozeman

Rhubarb-Ginger Compote

Makes about 1 cup

8 ounces rhubarb (about 3 or 4 stalks), cut into ½-inch pieces, fresh or frozen
2 tablespoons water or rosé wine, if you have some open
¼ cup plus 2 tablespoons honey
1 inch piece of ginger, peeled and fi nely grated (approximately 1 tablespoon)

Place rhubarb into a small saucepan with the other ingredients. Bring to a boil and stir to combine. Lower heat to maintain a slow simmer, cover, and cook for about 10 minutes until rhubarb is soft and falling apart. Keep in a glass jar in the refrigerator and serve warm or chilled on your favorite desserts.

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