“In this mixture you can taste its yummy flavor, try and enjoy!”

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

• Simmer vinegar with sugar and gingerroot in a saucepan, stirring, until sugar is dissolved then stir in rhubarb (with reserved liquid if using frozen). **
• Simmer liquid until thickened slightly, about 5 minutes, and remove pan from heat.
• Stir in rhubarb.
• Serve compote warm or at room temperature.
• Option: **
• If using fresh rhubarb, simmer until crisp-tender for 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.