rhubarb, ginger and blueberry compote
PREPARATION: 5 MINUTES, COOKING: 10 MINUTES, PLUS 30 MINUTES CHILLING (OPTIONAL)
1 1/4 pounds (600 g) rhubarb
3 tablespoons (45 ml) sugar
1/4 cup (50 g) crystallized ginger, cut into very thin slices
1/2 cup (125 g) blueberries
1 Cut the rhubarb into 1 inch (2.5 cm) lengths and place in a large saucepan. Sprinkle the sugar over the rhubarb and add 1 tablespoon (15 ml) water. Cook over high heat for 30 seconds, or until the sugar begins to dissolve.
2 Reduce the heat to medium or medium–low, so that the rhubarb simmers. Cover the pan and simmer for 5–8 minutes, stirring once, until the rhubarb is tender but not mushy.
3 Remove the pan from the heat, add the crystallized ginger slices and blueberries and stir gently to combine. Serve warm, or chill for 30 minutes before serving.
+ Small, fresh stalks of rhubarb are usually tender and need just the ends of the stalks trimmed and the poisonous leaves discarded. Larger or older stalks should be thinly peeled to remove the skin, which can be stringy.
|rhubarb, ginger and blueberry compote|