Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Rhubarb Compote 3.2 (135) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 11, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 25 mins Yield: 4 cups Because it's very tart, rhubarb is always cooked with sugar (or other sweetener). It is often combined with red fruits, such as strawberries or raspberries, to enhance the color and complement the flavor. Ingredients 1 ¾ pounds rhubarb, ends trimmed, cut crosswise into ¾-inch pieces (about 6 cups) 1 cup sugar 1 piece (1 inch) fresh peeled ginger, finely grated Directions Stir together rhubarb and sugar in a large saucepan (off heat); let stand until rhubarb releases some liquid, about 10 minutes. Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, stirring occasionally, until rhubarb has broken down but some whole pieces remain, about 5 minutes. Remove from heat. Place ginger in a fine-mesh sieve set over a small bowl. Press down firmly with a spoon until juices are released (to yield about 1 teaspoon). Discard solids. Stir ginger juice into rhubarb mixture. Let sauce cool completely before serving over ice cream, yogurt, or pound cake, or using to make parfaits. Rate it Print