Rhubarb and ginger compote

Rhubarb and ginger compote

By
From
Encyclopedia of Food and Cookery
Serves
6

An unusual combination, but rhubarb, spices and gin complement one another beautifully.

Ingredients

Quantity Ingredient
220g sugar
125ml water
1kg rhubarb, chopped
1 tablespoon orange zest, finely grated
1/4 teaspoon nutmeg
1/2 teaspoon ground ginger
125ml gin
1 tablespoon preserved ginger, finely chopped

Method

  1. Dissolve sugar in water in a large saucepan over low heat. Increase the heat and bring to the boil, without stirring. Add rhubarb, orange zest, nutmeg and ground ginger and reduce heat to low. Simmer for 5 minutes or until rhubarb is tender.
  2. Using a slotted spoon, transfer rhubarb to a serving dish. Increase heat to high and bring cooking liquid to the boil. Boil for 10–12 minutes or until liquid has reduced by about one-third.
  3. Remove pan from heat, add gin and pour over rhubarb. Sprinkle chopped preserved ginger over the top, cover and chill for at least 30 minutes.
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