Recipe - Grammie Sarahs Rhubarb Compote

1 pound Fresh rhubarb; trimmed and
cut into 1/2" pieces
1 tablespoon Finely chopped candied
ginger
One fourth (up to)
One half cup Honey (to taste)
1/3 cup Apple cider; ginger beer or
water
2 Strips lemon zest
Whipped cream and mint
sprigs for garnish
(optional)

From: dan@clark.net (Dan Eisenreich) (COLLECTION)

Date: 4 May 1994 02:46:47 GMT

(from Sunday, April 24, 1994, Baltimore Sun)

Combine rhubarb, ginger, sugar, cider and lemon in a saucepan. Cover and
cook over medium heat until rhubarb is tender (68 minutes). Cook it long
enough to soften it but not so long that it falls apart. Stir occasionally
while cooking. Add sweetening to taste. Cool to room temp, then
refridgerate until ready to serve. Serve topped with whipped cream and
sprigs of fresh mint.

NOTE: I am assuming the amount of honey, the recipe called for "One fourth to 1/2"
with no unit of measureGlen.

REC.FOOD.RECIPES ARCHIVES

/FRUIT

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.