John Myers
Ingredients for 4 servings:
- 1 kg rhubarb
- 200 g sugar, more if desired
- 1 piece(s) ginger root, about thumb-sized or as desired
- 50 ml water, hot
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
Put the sugar in a pot and let it caramelize. It should be nice and brown, but not too dark, or it will become bitter. Remove the pot from the heat and add the hot water. Be careful, it might splash! Now add the chopped rhubarb and the very finely diced ginger. Let everything simmer on low heat. The rhubarb will be soft after 15 minutes. To soften the ginger a bit, I usually let it simmer for about half an hour. Depending on how liquid it is, cook it with and without the lid, but be careful, it boils over easily with the lid on. Always stir well. Season to taste at the end and add a little more sugar if necessary. I stir the sugar with a metal spoon while it caramelizes, which I then let “simmer” in the compote. This way, the sugar dissolves on its own, making washing up less work. Bad for your teeth, but good for your soul…
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