Rhubarb-Ginger Compote | Edible Bozeman
Taste the season with Amy Andrews' Rhubarb-Ginger Compote—soft and sweet, perfect for desserts. Perfectly paired with local flavors from Edible Bozeman.
Ingredients
- 8 ounces rhubarb (about 3 or 4 stalks), cut into ½-inch pieces, fresh or frozen
- 2 tablespoons water or rosé wine, if you have some open
- ¼ cup plus 2 tablespoons honey
- 1 inch piece of ginger, peeled and finely grated (approximately 1 tablespoon)
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