20 minutes
A flavorful compote made with rhubarb, ginger, and aromatic spices, perfect for a variety of dishes.
teaspoons
Shallots, chopped
teaspoons
Fresh Chile, finely chopped
teaspoons
Fresh Ginger, peeled and finely chopped
teaspoons
tablespoons
Rhubarb, fibrous ends peeled, cut into 1-inch chunks
0 lb
Light brown sugar, lightly packed
cups
Light brown sugar, lightly packed
teaspoons
Star Anise
whole
Bay Leaf
whole
tablespoons
to taste
teaspoons
Unsalted Butter, optional
tablespoons
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.
Choose fresh, firm rhubarb stalks with a bright red color and taut skin, and fresh, plump ginger with a spicy fragrance.
Aim for a thick compote where rhubarb holds shape yet is tender. Avoid overcooking to prevent a mushy texture.
Start with a conservative amount of sugar and adjust according to taste. It's easier to add than to subtract sweetness.
Cut rhubarb into even-sized pieces for uniform cooking to avoid over or undercooking.
Simmer sugar, water, and ginger together before adding rhubarb to create an infused syrup for even flavor distribution.
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