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Gingery Rhubarb Compote Recipe

Gingery Rhubarb Compote Recipe

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Ingredients:

Serving

1 cup (packed) light brown sugar
1/2 cup golden raisins
1/2 cup red wine vinegar
1/4 cup finely chopped crystallized ginger
1 tbsp drained capers
pinch of crushed red pepper flakes
pinch of freshly ground black pepper
1 lb rhubarb, trimmed, sliced 1/2 thick

Directions:

Combine brown sugar, raisins, vinegar, ginger, capers, red pepper flakes, and black pepper in a medium skillet. Cook over medium heat, stirring often, until liquid is reduced by half, about 5 minutes.
Add rhubarb to skillet and stir to coat. Cook, swirling pan occasionally, until rhubarb is tender and liquid is syrupy, about 15 minutes. Serve compote warm or at room temperature.
DO AHEAD: Compote can be made 5 days ahead. Let cool; cover and chill. Reheat slightly, if desired, before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	91.6 Kcal (384 kJ)
Calories from fat	0.14 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Sodium	45.97mg	2%
Potassium	329.24mg	7%
Total Carbs	22.67g	8%
Sugars	8.87g	35%
Dietary Fiber	2.12g	8%
Protein	1.2g	2%
Vitamin C	6.8mg	11%
Iron	0.3mg	2%
Calcium	74.2mg	7%

Amount Per 100 g
Calories	75.94 Kcal (318 kJ)
Calories from fat	0.12 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	38.11mg	2%
Potassium	272.94mg	7%
Total Carbs	18.79g	8%
Sugars	7.35g	35%
Dietary Fiber	1.75g	8%
Protein	1g	2%
Vitamin C	5.6mg	11%
Iron	0.3mg	2%
Calcium	61.6mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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