Rhubarb-ginger compote from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 636) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hibeez on June 04, 2026

    This was too runny for compote and the rhubarb was slightly overcooked. Served with a roast chicken. My biggest complaint is the specified amount of rhubarb - 8 stalks. the stalks from my garden vary between 1/2” and 2” thick and 8-16” long. Weights please or at least a volume measurement.

  • tekobo on June 25, 2019

    This is a game changer. Even people who profess to hate rhubarb loved this. Great savoury use of rhubarb.

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