I’m in love with this pretty little rhubarb ginger compote full of bursting flavours; sour, spicy, and sweet! This compote is a simple way to spruce up basics; pair it with your morning yogurt and fruit, add a dollop to biscuits, top on grilled pork chops or add a little to a cheese board (the options are endless).
Freeze jars of compote until ready to use or keep in the fridge for two weeks.
You can easily half this recipe if 2 cups compote is too much.
Keywords: Compote, Ginger, Rhubarb