rhubarb-ginger compote for desserts
salsa profumata di rabarbaro per dolci
TOTAL TIME: 20 minutes plus cooling
MAKES: 1 Cup
Ingredients
- 1/2 pound rhubarb stalks, cut in half lengthwise and coarsely chopped
- 1/3 cup sugar
- 1/4 cup plus 1 tablespoon water
- 2 tablespoons unsalted butter
- 2 teaspoons packed finely grated ginger
Instructions
In a medium saucepan, combine rhubarb, sugar, water, butter and ginger; bring to a gentle simmer and cook, stirring occasionally, until rhubarb is tender and compote is combined, about 10 minutes. Transfer compote to a bowl and let cool. Serve at room temperature, as a condiment to gelato, cakes or cookies. (Color of compote will vary depending on color of rhubarb stalks.)
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