Gingered Rhubarb Compote
Ginger (botanical name Zingiber officinale) is in the same family as turmeric and cardamom. It is native to Southern Asia and has long been a staple addition to Asian cuisines. Ginger’s name comes from the Middle English gingivere, but ginger dates back over 3,000 years to the Sanskrit srngaveram meaning “horn root” with reference to its appearance. Ginger is quite popular in the Caribbean Islands, where it grows wild in lush tropical settings. Jamaican ginger is prized for its strong, perky flavor, and this island currently provides most of the world’s supply, followed by India, Africa and China. Ginger’s common uses are abundant and vary from continent to continent and cuisine to cuisine. Ranging from savory, to sweet, entrees to desserts, salads to beverages, ginger is one of nature’s most versatile spices and culinary treasures.
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- 1 1/4 lbs. Rhubarb (about 3 cups, trimmed and cut into 3/4″ pieces)
- 1 Tbsp. Fresh Orange Juice
- 1 Tbsp. Ginger Root, peeled & minced
- 1/3 cup Sugar (or to taste)
- 1 Tbsp. Unsalted Butter
- As Desired – Vanilla Ice Cream
- To Garnish – Fresh Mint Sprig
- In a microwave-safe 2 quart dish combine the rhubarb, the orange juice, the ginger root, the sugar, and the butter.
- Cover the dish with microwave-safe plastic wrap, leaving one corner uncovered. Microwave the mixture at high power (100 percent) for 5 minutes. Stir the mixture and microwave it, covered partially, for 2 minutes or until the rhubarb is tender.
- Let the mixture cool slightly.
- Serve it with the ice cream and garnish it with the mint.
Makes about 2 cups.
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