Rhubarb and Ginger Compote is a modern British recipe for a classic compote made from rhubarb, sugar, ginger and water simmered down until the rhubarb is tender and the syrup is thick. The full recipe is presented here and I hope you enjoy this classic British version of: Rhubarb and Ginger Compote.
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Ingredients:
250g rhubarb, ends trimmed and cut into small pieces
60g light muscovado sugar
2 tsp finely-grated fresh ginger
4 tbsp water
Method:
Combine all the ingredients in a small pan. Bring gently to a boil, reduce to a simmer and cook for about 3 minutes or until the rhubarb is tender and the liquid has reduced down to a syrup. Take off the heat and set aside to cool.
This makes an excellent topping for desserts and cupcakes and is a lovely breakfast preserve.
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