Balsamic Rhubarb Compote

• 3 tablespoons balsamic vinegar
• 2/3 cup sugar
• 3/4 teaspoon grated peeled fresh gingerroot
• 2 fresh rhubarb stalks, leaves discarded, ends trimmed, and stalks cut crosswise into 1/4-inch-thick slices, or 2 cups frozen sliced rhubarb, thawed, reserving liquid

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

balsamic vinegar, sugar, fresh gingerroot, fresh rhubarb stalks

Taken from www.epicurious.com/recipes/food/views/balsamic-rhubarb-compote-10222 (may not work)