Balsamic Rhubarb Compote

By: Mi Ae Lipe
Posted on: 03/23/2016


Balsamic Rhubarb Compote

Balsamic Rhubarb Compote

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Course Desserts
Cuisine American, Gluten-free, Vegan, Vegetarian
Servings 4 people


  • 3 tablespoons balsamic vinegar
  • cup sugar
  • ¾ teaspoon peeled and grated fresh ginger
  • 2 stalks fresh rhubarb leaves discardeed, ends trimmed, and stalks cut crosswise into 1/4-inch-thick slices, or 2 cups frozen sliced rhubarb, thawed, liquid reserved


  • In a medium saucepan over medium-low heat, simmer the vinegar with the sugar and ginger, stirring until the sugar is dissolved. Then stir in the rhubarb (with reserved liquid if using frozen).
  • If you are using fresh rhubarb, simmer it until it is crisp-tender, about 1 minute, then use a slotted spoon to transfer it to a bowl, keeping the liquid behind in the pan. If you are using frozen rhubarb, transfer the rhubarb to a bowl as soon as it returns to a simmer (don’t continue cooking it), also keeping the liquid behind in the pan.
  • Simmer the liquid until it thickens slightly, about 5 minutes, and then remove the pan from the heat. Stir in the rhubarb. Serve the compote warm or at room temperature.


— Produce for Better Health; Fruits & Veggies—More Matters; Centers for Disease Control and Prevention
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Balsamic Rhubarb Compote


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