Ingredients for Rhubarb Ginger Compote
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How to Make Rhubarb Ginger Compote
- Wash and chop 4 cups of rhubarb into 1-inch pieces.
- In a medium saucepan, combine the chopped rhubarb, 1 ½ cups (300g) granulated sugar, 1 tablespoon (about 1 thumb-sized piece) freshly grated ginger, and ½ cup (120ml) water.
- Bring the mixture to a boil over medium heat, stirring occasionally.
- Reduce the heat to medium-low, and simmer for 20-25 minutes, or until the rhubarb is completely softened and has broken down, and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
- Taste and adjust sweetness by adding more sugar if needed. If you prefer a stronger ginger flavor, add more grated ginger to taste.
- Once the compote has reached your desired consistency, carefully pour it into sterilized half-pint jars, leaving about ½ inch of headspace.
- Seal the jars tightly and allow to cool completely. Store in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
609g
Fat
0g
Carbs
53g
