Rhubarb's natural tartness is balanced by the sweetness of the brown sugar and raisins, creating the perfect foil to cut through rich meats.
Recipe information
Yield
6 Servings
Ingredients
1
cup (packed) light brown sugar
1
/2 cup golden raisins
1
/2 cup red wine vinegar
1
/4 cup finely chopped crystallized ginger
1
tablespoon drained capers
of crushed red pepper flakes
of freshly ground black pepper
1
pound rhubarb, trimmed, sliced 1/2-inch thick
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Preparation
Step 1
Combine brown sugar, raisins, vinegar, ginger, capers, red pepper flakes, and black pepper in a medium skillet. Cook over medium heat, stirring often, until liquid is reduced by half, about 5 minutes.
Step 2
Add rhubarb to skillet and stir to coat. Cook, swirling pan occasionally, until rhubarb is tender and liquid is syrupy, about 15 minutes. Serve compote warm or at room temperature.
Step 3
DO AHEAD: Compote can be made 5 days ahead. Let cool; cover and chill. Reheat slightly, if desired, before serving.
Nutrition Per Serving
2 tablespoons equals 1 serving
1 serving contains: Calories (kcal) 200 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 51 Dietary Fiber (g) 2 Total Sugars (g) 47 Protein (g) 1 Sodium (mg) 70