| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | April 1995 | 1 | servings | |
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 cutcrosswise | ||
| ; into 1/4-inch-thick | ||
| ; slices, or 2 cups | ||
| ; frozen sliced | ||
| ; rhubarb,thawed, | ||
| ; reserving liquid |
INSTRUCTIONS
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. Gourmet April 1995 Converted by MC_Buster. Per serving: 523 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 136g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 9 Other Carbohydrates Converted by MM_Buster v2.0n.
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