Ginger - Rhubarb Compote
By: Original recipe courtesy of Food Network Magazine
Beth found this recipe online and almost felt guilty using the microwave instead of a saucepan! We made a few adjustments from the original recipe including the ginger and a little extra cinnamon. This compote tastes excellent with a warmed up Petit Frère or some fresh Mascarpone!
- 1 pound rhubarb, cut into 1/2-inch pieces (about 4 cups)
- 1/2 cup sugar
- 1/4 cup honey
- 3 tablespoons unsalted butter, cut into pieces
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fresh grated ginger
Combine the rhubarb, sugar, honey, butter, cinnamon and ginger in a large microwave-safe bowl. Cover with plastic wrap and pierce once or twice to allow steam to escape. Microwave until the rhubarb is tender, about 6 minutes. Carefully remove the plastic wrap, stir and let cool.
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