Best 3 Rhubarb Ginger Compote Recipes

Discover the tantalizing flavors of rhubarb and ginger in our delectable compote recipes. This vibrant duo delivers a perfect balance of sweet and tangy notes, complemented by the warmth of ginger. The first recipe introduces a classic Rhubarb Ginger Compote that embodies the essence of this flavor combination. It's a versatile creation, perfect for dolloping over pancakes, waffles, oatmeal, or yogurt. For a more indulgent treat, try the Rhubarb Ginger Upside-Down Cake, where the compote forms a luscious topping, caramelizing in the oven to create a unique dessert experience. Additionally, the Rhubarb Ginger Jam offers a delightful spread for your morning toast or a flavorful addition to charcuterie boards. Each recipe captures the vibrant flavors of rhubarb and ginger, offering a range of options to tantalize your taste buds.

Here are our top 3 tried and tested recipes!

RHUBARB COMPOTE WITH GINGER

Rhubarb Compote with Ginger image

This is a very simple recipe for rhubarb compote. I marinate the rhubarb with candied ginger, orange juice, and sugar overnight to intensify the flavor. Serve with ice cream or whipped cream.

Provided by gartenfee

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 8h25m

Yield 4

Number Of Ingredients 4

Ingredients

1 pound chopped rhubarb
1 ½ cups sugar, or more to taste
½ cup orange juice
2 tablespoons finely chopped candied ginger

Steps:

Combine rhubarb, sugar, orange juice, and candied ginger in a large glass or ceramic jar. Let stand, 8 hours to overnight.
Move rhubarb mixture into a pot and bring to a boil over medium-low heat, about 15 minutes. Sweeten with more sugar to taste and pour into a clean jar. Close with a lid and store in the refrigerator for up to 1 week.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 85.8 g, Fat 0.3 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 6.5 mg, Sugar 79.8 g

STRAWBERRY-RHUBARB COMPOTE WITH GINGER AND LIME

Strawberry-Rhubarb Compote with Ginger and Lime image

Categories Sauce Ginger Dessert Quick & Easy Strawberry Lime Vegan Rhubarb Simmer Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 5 cups

Number Of Ingredients 6

Ingredients

2 pounds strawberries, halved if large
1 pound rhubarb, cut into 3/4-inch pieces
3/4 cup sugar
3 tablespoons minced crystallized ginger
1 tablespoon fresh lime juice
3/4 teaspoon grated lime peel

Steps:

Place 1 1/2 pounds strawberries and rhubarb in medium pot. Mix in sugar, ginger, lime juice, and peel. Cook over high heat until sugar dissolves, stirring often. Boil 4 minutes, stirring often. Reduce heat to medium; simmer just until rhubarb is beginning to fall apart, about 3 minutes. Remove from heat. Stir in remaining strawberries. Cool. Chill until cold, at least 1 hour and up to 1 day.

RHUBARB GINGER COMPOTE

Rhubarb Ginger Compote image

This is good for pouring over vanilla ice-cream. And the ginger gives an added benefit of being healthy as it reduces inflamation. Good for someone who has arthritis.

Provided by VillageMom

Categories Dessert

Time 35m

Yield 2 cups

Number Of Ingredients 4

Ingredients

4 cups rhubarb
1 1/2 cups white sugar
2 inches length ginger
1/2 cup water

Steps:

Mix the following in a pot: 4 cups of washed, cut up (1" length) rhubarb, 1 1/2 cups sugar, 1 thumb grated fresh ginger and 1/2 cup water.
Heat over medium heat until the mixture starts to boil. Turn the heat to medium-low and simmer until the rhubarb disintegrates, and most of the liquid has evaporated. Adjust for sugar and/or ginger.
When mixture is a good sauce-like consistency, pour off into sterilized half pint jars and seal.

Tips:

To ensure the compote has a vibrant color, use fresh, brightly colored rhubarb stalks. Aim for stalks that are firm and free of blemishes.
When slicing the rhubarb, cut it into 1/2-inch thick pieces. This will help it cook evenly and maintain its shape.
Feel free to adjust the amount of sugar in the compote based on your personal preference. If you prefer a sweeter compote, add more sugar. If you prefer a tarter compote, reduce the amount of sugar.
Enhance the flavor of the compote by adding a vanilla bean or a cinnamon stick while it cooks. These spices will infuse the compote with warm and comforting flavors.
Once the compote has cooled, store it in an airtight container in the refrigerator for up to 2 weeks. You can also freeze the compote for up to 3 months. When ready to serve, thaw the compote in the refrigerator overnight or at room temperature for several hours.

Conclusion:

Rhubarb ginger compote is a versatile and delicious condiment that can elevate a variety of dishes. Its vibrant color, tangy flavor, and unique texture make it an excellent addition to breakfasts, desserts, and even savory dishes. Whether you enjoy it on toast, yogurt, pancakes, waffles, ice cream, or roasted meats, rhubarb ginger compote is sure to impress your taste buds. With its easy preparation and endless possibilities, this compote is a must-try for any home cook looking to add a touch of culinary creativity to their meals.