Fruit compote is one of those things that we put on the back burner of the recipes in our minds and think, “let’s make something more exciting”. But every now and then we’ll make it anyway, and then we kick ourselves for not making it sooner! Dontcha’ love it when that happens?
It’s SO simple to make and it jazzes up that breakfast bowl just perfectly with a little granola and yogurt. Sometimes we have it for dessert with cream or ice cream (and a drizzle of Cointreau for those who like it🙋🏻♀️🙋🏻♀️), and there’s always with a Belgian cookie on the side.
As we’re smack bang in the middle of rhubarb season we figured we’d try our hand at Rhubarb Ginger Compote. It didn’t disappoint and we’re licking our lips just thinking about tomorrow’s breakfast!
We prefer our rhubarb compote on the tart side rather than overly sweet. This recipe reflects our tastes, but feel free to adjust the sugar if you need to.
1-1/2 lb. (700 g) rhubarb, stalks only (the leaves are toxic!), washed and sliced into 1-inch (2.5 cm) pieces
3/4 cup (145 g) sugar
rind of 1 lemon, peeled into strips with a peeler
2 tablespoons freshly squeezed lemon juice
2 inches (5 cm) ginger, peeled and sliced into rounds
Combine all the ingredients in large saucepan. Stir over medium heat until the sugar dissolves. Turn down the heat to medium-low, cover and let simmer, stirring occasionally, until the rhubarb is soft, about 7-9 minutes. Remove the lemon strips and ginger slices, then transfer the compote to a bowl. Cover and chill until ready to serve.