Easy Rhubarb Ginger Compote for Yogurt
Make a simple, flavorful compote using tart rhubarb and warm ginger, perfect as a topping for yogurt or breakfast bowls.
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 min
- Yield: About 1.5 cups
- Category: Breakfast Topping
- Method: Stovetop Simmering
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh rhubarb, chopped into 1-inch pieces
- 1/2 cup water
- 1/2 cup granulated sugar (adjust to taste)
- 1 tablespoon fresh ginger, grated
- 1 teaspoon lemon juice
Instructions
- Combine the chopped rhubarb, water, sugar, and grated ginger in a medium saucepan.
- Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally until the sugar dissolves.
- Reduce the heat to low and let it simmer for 10 to 15 minutes, stirring occasionally. The rhubarb will break down and thicken slightly.
- Remove the pan from the heat. Stir in the lemon juice.
- Allow the compote to cool for at least 15 minutes before serving. It will thicken more as it cools.
- Serve warm or chilled over your favorite yogurt.
Notes
- For a thicker sauce, dissolve 1 teaspoon of cornstarch in 1 tablespoon of cold water and stir it into the simmering compote during the last 2 minutes of cooking.
- If your rhubarb is very tart, you may add up to 1/4 cup more sugar. Taste before adding more.
- This compote stores well in an airtight container in the refrigerator for up to one week.
Nutrition
- Serving Size: 1/4 cup
- Calories: 85
- Sugar: 18
- Sodium: 2
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 0
- Cholesterol: 0
Find it online: https://recipesfleet.com/rhubarb-ginger-compote-for-yogurt/