Rhubarb Compote with Ginger recipe

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Ingredients

1 pound chopped rhubarb
1 ½ cups sugar, or more to taste
½ cup orange juice
2 tablespoons finely chopped candied ginger

Nutrition Info

337.5 calories
carbohydrate: 85.8 g
cholesterol: : -
fat: 0.3 g
fiber: 2.1 g
protein: 1.2 g
saturatedFat: 0.1 g
servingSize: -
sodium: 6.5 mg
sugar: 79.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine rhubarb, sugar, orange juice, and candied ginger in a large glass or ceramic jar. Let stand, 8 hours to overnight.

  2. Move rhubarb mixture into a pot and bring to a boil over medium-low heat, about 15 minutes. Sweeten with more sugar to taste and pour into a clean jar. Close with a lid and store in the refrigerator for up to 1 week.

Recipe Yield

4 servings

Recipe Note

This is a very simple recipe for rhubarb compote. I marinate the rhubarb with candied ginger, orange juice, and sugar overnight to intensify the flavor. Serve with ice cream or whipped cream.

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