Rhubarb Ginger Compote

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Rhubarb Ginger Compote

 

1 pound fresh rhubarb, chopped

1/2 cup light brown sugar

2 tablespoons fresh ginger, peeled and diced

1/4 cup plain yogurt

1/4 cup creme fraiche or sour cream

 

Heat oven to 350 degrees. Combine rhubarb and brown

sugar in a baking pan or soufflé dish. Cover with foil

and bake for 25 minutes, or until rhubarb is soft.

Remove pan from oven. Stir in ginger, re-cover the pan

and leave until at room temperature.

When ready to serve, portion into bowls. Mix yogurt

and creme fraiche, adding a little brown sugar if you

wish. Spoon over compote or pass at the table.

Note: This compote also makes an excellent base for

ice cream. Serves 4.

 

 

 

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