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Balsamic Rhubarb Compote
3 tb Balsamic vinegar
2/3 c Sugar
3/4 ts 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
In a saucepan simmer vinegar with sugar and gingerroot, stirring, until
sugar is dissolved and stir in rhubarb (with reserved liquid if using
frozen). If using fresh rhubarb, simmer until crisp-tender, 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.
Simmer liquid until thickened slightly, about 5 minutes, and remove pan
from heat. Stir in rhubarb. Serve compote warm or at room temperature.
Makes about 2 cups.
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