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Rhubarb Compote with Ginger

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"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."
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Ingredients

8 h 25 m servings 338 cals
Original recipe yields 4 servings

Directions

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  1. Combine rhubarb, sugar, orange juice, and candied ginger in a large glass or ceramic jar. Let stand, 8 hours to overnight.
  2. 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.

Footnotes

  • Cook's Note:
  • Do not use a metal jar or canister for this recipe.

Nutrition Facts


Per Serving: 338 calories; 0.3 g fat; 85.8 g carbohydrates; 1.2 g protein; 0 mg cholesterol; 7 mg sodium. Full nutrition

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