Aromatic Rhubarb and Ginger Compote

1. Cook Aromatics

Heat the olive oil in a medium, heavy saucepan over medium-high heat. Once the oil is shimmering, add the chopped shallot, fresh chile, and ginger. Cook these aromatics, stirring constantly, for about two minutes until they are fragrant and slightly softened.

2. Add Balsamic Vinegar

Pour in the balsamic vinegar and let it simmer for just a few seconds until it reduces to a glaze.

3. Cook Rhubarb Mixture

Add the rhubarb chunks, brown sugar, star anise, bay leaf, and water to the saucepan. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 6 to 8 minutes, stirring occasionally, until the rhubarb is very soft and starting to fall apart.

4. Finish Compote

Once the rhubarb is tender, remove and discard the star anise and bay leaf. Whisk in the kosher salt, cayenne pepper, and butter (if using). Taste the compote and adjust the seasoning with more salt, cayenne, or butter if needed.