Thursday, May 20, 2010

Rhubarb Compote with Orange Zest and Ginger

After  Rhubarb Cookie Cake I now have a new appreciation for rhubarb, so much so that i wanted to use the remaining 2 cups i have in the freezer ASAP=;).

I got the inspiration from  Kevin of Closet Cooking. This compote can be paired with fresh fruits, yogurt, ice cream, cakes and many more.

2 C rhubarb, trimmed and chopped

1 cup boiling water

1/2 teaspoon ginger powder (start w/ a pinch then add if you like more ginger taste)

Zest of an orange, to taste

1/2 cup sugar (add more if needed)

Add all the ingredients and bring to a boil until rhubarb is cooked and soft.
Served warm or chilled.

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