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Ингредиенты
- 3 Tbsp. Balsamic vinegar
- 2/3 c. Sugar
- 3/4 tsp Grated peeled fresh gingerroot
- 2 x Fresh rhubarb stalks, leaves discarded, ends trimmed, and stalks cutcrosswise into 1/4-inch-thick slices, or possibly 2 c. frzn sliced rhubarb,thawed, reserving liquid
Инструкции
- In a saucepan simmer vinegar with sugar and gingerroot, stirring, till sugar is dissolved and stir in rhubarb (with reserved liquid if using frzn). If using fresh rhubarb, simmer till crisp-tender, about 1 minute, and transfer with a slotted spoon to a bowl. If using frzn, as soon as mix returns to a simmer transfer rhubarb with slotted spoon to bowl. Simmer liquid till thickened slightly, about 5 min, and remove pan from heat. Stir in rhubarb. Serve compote hot or possibly at room temperature.
- Makes about 2 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 259g | |
| Calories 575 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.16g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 283mg | 8% |
| Total Carbs 145.2g | 39% |
| Dietary Fiber 1.4g | 5% |
| Sugars 141.25g | 94% |
| Protein 0.95g | 2% |
