Rhubarb ginger compote from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 145) by Melissa Clark

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Notes about this recipe

  • Melanie on March 09, 2014

    This compote is fantastic - I made it a few years ago now and loved having this packed away in a jar. Tastes great mixed into yoghurt and topped with granola, or on top of pancakes.

  • westminstr on March 25, 2013

    This recipe is a variation of the asparagus with gingered rhubarb sauce on p. 143. I made a half recipe by combining 1 pound of chopped rhubarb, 1 tablespoon of grated ginger, 3 tablespoons of brown sugar, and about 1/4 cup of water in a small pot and simmering, covered, until the rhubarb collapsed. I have really been enjoying this. My version is very gingery and quite tart, and I like to eat it straight with a spoon! I've also been stirring it into Greek yogurt with a bit of extra honey. I think it would be fantastic with pancakes or French toast or on top of vanilla ice cream.

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