Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tb Balsamic vinegar
- 2/3 c Sugar
- 3/4 ts Grated peeled fresh gingerroot
- 2 Fresh rhubarb stalks; leaves discarded, ends trimmed, and stalks cut crosswise into 1/4-inch-thick slices, or 2 cups frozen sliced rhubarb,thawed, reserving liquid
Directions
In a saucepan simmer vinegar with sugar and gingerroot, stirring, until sugar is dissolved and stir in rhubarb (with reserved liquid if using frozen).
If using fresh rhubarb, simmer until crisp-tender, about 1 minute, and transfer with a slotted spoon to a bowl.
If using frozen, as soon as mixture returns to a simmer transfer rhubarb with slotted spoon to bowl.
Simmer liquid until thickened slightly, about 5 minutes, and remove pan from heat.
Stir in rhubarb.
Serve compote warm or at room temperature.
Makes about 2 cups.
Category:Rhubarb Drinks Recipes
Category:Rhubarb Recipes