Guest guest Posted August 6, 2000 Report Share Posted August 6, 2000 * Exported from MasterCook II * Balsamic Rhubarb Compote Recipe By : Gourmet - April 1995 Serving Size : 1 Preparation Time :0:00 Categories : Fruit **To Mc Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons balsamic vinegar 2/3 cup sugar 3/4 teaspoon fresh gingerroot -- peeled, grated 2 fresh rhubarb stalks OR -- leaves discarded, -- ends trimmed, and -- stalks cut -- crosswise into -- 1/4 " -thick slices 2 cups frozen sliced rhubarb -- thawed -- reserving liquid In a saucepan simmer vinegar with sugar and gingerroot, stirring, until sugar is dissolved and stir in rhubarb (with reserved liquid if using frozen). If using fresh rhubarb, simmer until crisp-tender, about 1 minute, and transfer with a slotted spoon to a bowl. If using frozen, as soon as mixture returns to a simmer transfer rhubarb with slotted spoon to bowl. Simmer liquid until thickened slightly, about 5 minutes, and remove pan from heat. Stir in rhubarb. Serve compote warm or at room temperature. Makes about 2 cups. Gourmet - April 1995 Gourmet Entertains typos by Karin Baumgardner 4/22/2000 - - - - - - - - - - - - - - - - - - NOTES : Can be prepared in 45 minutes or less. Quote Link to comment Share on other sites More sharing options...
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