A few years ago, I had a really yummy rhubarb and ginger sorbet at a restaurant and I have wanted to replicate it ever since. Unfortunately, my ice cream maker is currently at the cabin, but, I thought I could make something with similar flavors. I love having fresh fruit to put on top of my oatmeal in the morning especially cranberry and apple sauces. Thanks to my twitter friends for some helpful advice.
This rhubarb recipe is dead easy and came out delicious! I used this as the basis for quantities. Next time I would add a little less water and a little more ginger. Yum, I had the compote on oatmeal yesterday, and as you can see, on pancakes this morning. There are so many great rhubarb recipes out there.
[print_this]Rhubarb and Ginger Compote
(makes 2 cups)
2 lbs rhubarb
1 cup water
1 teaspoon ginger, fresh, minced
100 grams sugar
¼ teaspoon vanilla
Trim the rhubarb of the green leaves and ends. Cut into 3/4″ pieces. If the stalks are really bug cut them in half first. Combine water, rhubarb and ginger in a sauce pan and bring to a boil. Add sugar and vanilla and simmer until pulpy and thickened. About 5-7 minutes. Taste, you may want to add more sugar, I like it tart.[/print_this]