Rhubarb Compote

Recipe from

Coastal Living

Ingredients

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

Preparation

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