Ginger-Rhubarb Compote

The following compote was inspired by Canal House’s Pork Belly with Gingery Rhubarb Compote. Having now paired it numerous ways—with pork belly, duck breasts, steak, chicken and salmon—it has been outstanding every time! Yikes, I cannot stop eating this!!

ginger-rhubarb compote


1 cup packed light brown sugar
1/2 cup golden raisins (substitutions okay, try dark-sweet cherries, dried apricots or peaches)
1/4 cup raw coconut vinegar
1/4 cup white balsamic vinegar
1/4 cup finely chopped crystallized ginger
1 pinch crushed red pepper flakes (optional)
1 pound rhubarb, trimmed, sliced 1/2-inch thick


Combine brown sugar, raisins, vinegars and ginger in a medium skillet. Cook over medium heat, stirring often, until liquid is reduced by half, about 5 minutes.

Add rhubarb to skillet and stir to coat. Cook, stirring as needed to avoid scorching, until rhubarb is tender and liquid is syrupy, about 15 minutes.

Note: Compote can be made five days ahead. Let cool; cover and chill. Reheat before using.


If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

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