Ginger Rhubarb Compote Recipe

INGREDIENTS:

2 cups rhubarb, cut to 1 inch pieces

1/2 -1 cup sweetener of preference

2 inches ginger, peeled and roughly chopped

zest of one lemon

1/4 -1 cup water, ginger beer, or citrus juice

INSTRUCTIONS:

1. Combine all ingredients in a sauce pan, adding enough liquid to prevent burning, bring to a boil then reduce to a simmer until rhubarb is broken down and the mixture has reached desired consistency, about 30 min.

2. If it is too thin, put a small amount (1/2 tsp) of cornstarch is a small bowl, add some compote to the cornstarch and stir until fully mixed and smooth then poor the cornstarch compote mix into the sauce pan and cook for at least 3 minutes.

3. When it has reached the desired consistency, let it cool and then pull out the ginger nubs. It will be too thick to strain.

You now have a delicious fruit compote to serve on top of pretty much anything: angel food cake, brownies, yogurt (it makes a great parfait with granola and berries), or ginger snaps.