This compote tastes great alongside yogurt or use it to make Rhubarb Shortcakes.
- Yield: Makes 2 cups
Source: Everyday Food, May 2009
- 1 pound rhubarb, cut into 1/2-inch pieces
- 1/2 cup raisins
- 1/2 cup packed light-brown sugar
- 1 tablespoon peeled minced fresh ginger
- 1 cinnamon stick
- Yogurt (optional)
In a saucepan, combine rhubarb, raisins, sugar, ginger, and cinnamon stick. Cook over medium, stirring occasionally, until rhubarb begins to break down, 6 to 8 minutes. Remove cinnamon stick before using.