Balsamic Rhubarb Compote Recipe

• 3 Tbsp. Balsamic vinegar
• 2/3 c. Sugar
• 3/4 tsp Grated peeled fresh gingerroot
• 2 x Fresh rhubarb stalks, leaves discarded, ends trimmed, and stalks cutcrosswise into 1/4-inch-thick slices, or possibly 2 c. frzn sliced rhubarb,thawed, reserving liquid

1. In a saucepan simmer vinegar with sugar and gingerroot, stirring, till sugar is dissolved and stir in rhubarb (with reserved liquid if using frzn).
2. If using fresh rhubarb, simmer till crisp-tender, about 1 minute, and transfer with a slotted spoon to a bowl.
3. If using frzn, as soon as mix returns to a simmer transfer rhubarb with slotted spoon to bowl.
4. Simmer liquid till thickened slightly, about 5 min, and remove pan from heat.
5. Stir in rhubarb.
6. Serve compote hot or possibly at room temperature.
7. Makes about 2 c..

balsamic vinegar, sugar, fresh gingerroot, fresh rhubarb stalks

Taken from cookeatshare.com/recipes/balsamic-rhubarb-compote-76380 (may not work)