Rhubarb Compote

Recipe from

Coastal Living


3 cups diced fresh rhubarb
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/2 cup water
1/2 cup red wine vinegar
1 1/2 tablespoons fresh lemon juice
1 garlic clove, pressed
1 tablespoon minced fresh ginger


Stir together all ingredients in a 3-quart saucepan; bring to a boil. Reduce heat, and simmer, stirring occasionally, 40 minutes or until mixture thickens and is reduced by half.

Executive Chef Charles Ramseyer,

Ray's Boathouse, Seattle,

Coastal Living

September 2003
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