Description
Cooking spring rhubarb in a compote removes some bitterness and creates a complex sauce. With ginger, it makes a perfect parfait or a delicious toast spread.
Ingredients
Scale
- 2 cups rhubarb (fresh or frozen), chopped
- ½ cup natural cane sugar
- ½ cup water
- 1 Tbsp ginger
- 1 orange, juiced
Instructions
- In a medium saucepan over medium heat, add all ingredients.
- Bring to a simmer and cook until rhubarb as broken down an mixture has thickened up slightly. About 30 minutes. Remove from heat and allow to cool
- To serve spoon a good dollop of compote into each serving bowl. Top with yogurt. Repeat if going for a layered look.
- Category: Sauce, Compote, Dessert