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Rhubarb And Ginger Compote Recipe
|Fresh rhubarb||2 Pound, trimmed, washed and chopped|
|Finely grated orange rind||1 Tablespoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Preserved ginger||1 Tablespoon, finely chopped|
Serving size: Complete recipe
Calories 1659 Calories from Fat 20
% Daily Value*
Total Fat 2 g3.8%
Saturated Fat 0.86 g4.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 40 mg1.7%
Total Carbohydrates 285 g94.9%
Dietary Fiber 18.5 g74%
Sugars 247.5 g
Protein 9 g17.4%
Vitamin A 19.9% Vitamin C 155.3%
Calcium 81.2% Iron 14.2%
*Based on a 2000 Calorie diet
When the sugar has dissolved, increase the heat to moderately high and bring the syrup to the boil, without stirring.
Add the rhubarb, gin, orange rind, nutmeg and ground ginger to the pan and reduce the heat to low.
Simmer the mixture for 25 minutes or until the rhubarb is tender.
Using a slotted spoon, transfer the rhubarb to a serving dish.
Increase the heat to high and bring the cooking liquid to the boil.
Boil for 10 to 12 minutes or until the liquid has reduced by about one third.
Remove the pan from the heat and pour the syrup over the rhubarb.
Sprinkle the chopped ginger over the top and put the dish in the refrigerator to chill for at least 30 minutes.
Remove the dish from the refrigerator and serve immediately.