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Balsamic Rhubarb Compote

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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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