Rhubarb Compote with Ginger

This is a very simple recipe for rhubarb compote. I marinate the rhubarb with candied ginger, orange juice, and sugar overnight to intensify the flavor. Serve with ice cream or whipped cream.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 338 Calories

Ingredients

• ½ cup orange juice
• 2 tablespoons finely chopped candied ginger
• 1 pound chopped rhubarb
• 1 ½ cups sugar, or more to taste

Recipe Instructions

Step 1

Combine rhubarb, sugar, orange juice, and candied ginger in a large glass or ceramic jar. Let stand, 8 hours to overnight.

Step 2

Move rhubarb mixture into a pot and bring to a boil over medium-low heat, about 15 minutes. Sweeten with more sugar to taste and pour into a clean jar. Close with a lid and store in the refrigerator for up to 1 week.