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Ginger Cardamom Rhubarb Compote
Ingredients
- 4 cups chopped rhubarb (1/2” pieces)
- ¾ cup sugar
- 1 pinch salt
- 2 tablespoon fresh grated ginger
- ½ teaspoon ground cardamom
Instructions
- Combine all ingredients in a saucepan. Cook over medium-low heat, stirring, until the rhubarb has completely fallen apart – about 30 minutes. Remove from heat, let cool and chill until serving.
Notes
- Makes 1.5 pints
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/