It seems like I am constantly coming up with new favorite recipes for rhubarb.
Cakes, ice creams, pies, rhubarb is heavily featured in my kitchen this time of year.
But I was amazed when I found this recipe for gingered rhubarb compote. This absolutely takes the cake. Literally. I’m usually all about rhubarb in sweet/dessert uses.
But no more. This rhubarb compote is savory, not sweet, and makes an amazing appetizer, chicken topping, baked brie filling, ice cream topping…
Ok, so maybe I can’t keep my brain off the sugar for more than a few minutes, but really, the uses for this compote are endless. We’re talking breakfast, lunch, and dinner endless.
The brightness of the ginger mixed with the earthy notes of balsamic vinegar are incredible, and they really bring out the natural tang in the rhubarb.
Make a batch of this, and I challenge you to see if it lasts more than week. Especially if you’re making an appearance at a backyard BBQ.
- 2/3 cup packed brown sugar
- 3 1/2 cups (1 pound) rhubarb, finely chopped
- 1/2 onion, finely chopped
- 1/4 cup basalmic viengar
- 1/4 cup golden raisins
- 1 Tbsp. fresh ginger, peeled and finely minced or grated
- 1 tsp. paprika
- 1/2 tsp. salt
- 3 Tbsp. crystalized ginger, minced
- 1 four oz. log of chavrie, or goat cheese – for serving
- 1 baguette, sliced – for serving
1. Combine all the ingredients, except the crystalized ginger, in a saucepan over medium high heat, and bring to a boil.
2. Reduce heat, and simmer for 30 minutes. You want the compote to be the consistency of applesauce, or a bit thicker. Let it cool to room temperature before serving.
3. Just before serving, stir in the crystalized ginger.
4. Suggested serving method – spread a 1/2 Tbsp. chavrie onto a baguette slice, and top with a 2 Tbsp. of the rhubarb compote.