Rhubarb Compote

Rhubarb Compote


Image by FotoosVanRobin
Rhubarb Compote

600 g rhubarb (chopped in 1 cm pieces)
2 shalots (chopped finely)
2 cloves of garlic (chopped finely)
1 T fresh ginger (grated)
200 gr sugar
400 ml water
2 T rice vinegar (or white wine vinegar)
2 T olive oil
Salt & pepper

Gently saute the shallot & garlic for about 3 minutes until soft and translucent. Add the ginger and saute for another half minute. Add water and sugar. Bring to the boil.
Add the rhubarb, bring back to the boil, but only just. Let it softly heat through (not bubbling) for about 5-7 minutes. You don’t want it to get too mushy. Take the rhubarb out with a slotted spoon. Put into a sieve over a bowl to catch more of the juices which you can add back to the pan. Reduce the liquid on high heat until you have about 1 dl of sticky syrup left. Let it cool down, add the vinegar and the rhubarb. Serve at room temperature or cold.

If you want to read more about Rhubarb, check out this very extensive site :
www.savor-the-rhubarb.com