Rhubarb and Ginger Compote 4.000

Deb Lindsey for The Washington Post

May 3, 1989

This compote is easy to make. It can be served as a vegetable or dessert, and it keeps almost indefinitely.

Serve chilled by itself, or with lightly sweetened whipped cream, ricotta cheese or softened mascarpone cheese.

Servings: 4
  • 1 pound fresh rhubarb
  • 1-inch piece peeled ginger root, cut crosswise into 1/4-inch slices
  • 1/3 to 1/2 cup sugar, or to taste
  • 1/2 cup ginger wine, ginger beer, unsweetened apple cider or water
  • 2 strips lemon peel (no white pith)


Wash the rhubarb and discard any leafy tops. Cut the rhubarb stalks into 1-inch slices.

Combine the rhubarb, ginger, sugar to taste, and one of the following—ginger wine, ginger beer, apple cider or water— and the lemon peel in a large saucepan over medium heat. Stir and cover. Cook for 6 to 8 minutes, or until the rhubarb is tender but not falling apart. Take care to stir the compote occasionally, or it may boil over.

Uncover and cool to room temperature. Discard the lemon peel, if desired. Transfer to an airtight container and refrigerate until well chilled before serving.

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Recipe Source

From cookbook author Steven Raichlen, who was a frequent contributor to the Food section in the 1980s and early ’90s.

Tested by Steven Raichlen.

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