BALSAMIC RHUBARB COMPOTE
Ingredients
3 Tbsp balsamic vinegar
2/3 cup sugar
3/4 tsp 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 then 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.
CDC Division of Nutrition and Physical Activity, National Center for Chronic Disease Prevention and Health Promotion - www.cdc.gov/nccdphp/dnpa/5aday/index.htm
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