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what to do with rhubarb

post #1 of 4
Thread Starter 
This is from "Smoke It" by Paul Kirk.
Balsamic Rhubarb Compotes
1 cup cane sugar
1/4 cup balsamic vinegar
1 tsp grated gingerroot
1/2 tsp sea salt
2 cups diced fresh rhubarb stalks

Combine the first 4 ingredients in saucepan and bring to a boil,stirring to dissolve sugar and salt. Stir in rhubarb and simmer until but still crisp, 1 or 2 minutes. Remove rhubarb with slotted spoon to a bowl. Simmer the sugar water until it has thickened. Remove from heat and stir in the rhubarb. Serve warm or at room temp.

Think I will try this weekend with some sort of pork dish.
post #2 of 4
Sounds good, and it's nice and simple.
I love rhubarb!

post #3 of 4

Strawberry-rhubarb pie...or just rhubarb pie.

post #4 of 4

Plain ole rhubarb pie is one of my favorites.

Ranks right along side of gooseberry.

Your compote recipe sounds good. I would serve it over crumbled pie crust and maybe a dollop of whipped cream on top.

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