It’s spring, and many gardeners have rhubarb in the garden. Even if you’re not ready to make a pie, rhubarb crisp, or any of the other great uses of rhubarb stalks, you can quickly make a compote that can be used in a variety of ways. Once you have this cooked it can be frozen for the future or refrigerated and used over the next week or two to make rhubarb crisp, rhubarb shortcake, or for a topping for pancakes, ice cream or cake.
Stalks of fresh rhubarb, washed and cut into pieces that are about 1/2 inch long to measure 2 and 1/2 cups chopped rhubarb
One or two pieces fresh ginger – enough that when grated it makes 2 Tablespoons
1/2 cup sugar
1/4 cup water