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.
Ingredients
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
The basic ingredients – not pictured is the water.
Chop the rhubarb and grate the ginger.
Place all in a pot with the water and cover. Cook on medium heat until you hear the mix start to bubble and shake the lid a bit. Remove the pot cover and reduce the heat slightly so that it simmers and the water boils away but the bottom doesn’t burn or stick. Stir frequently while cooking.
When most of the water is boiled away, and the mix looks a bit like a jam, remove it from the heat and put in a bowl to cool. At this point you can use it immediately to make a rhubarb/ginger crisp or shortcake, or you might freeze it for future days.
