Rhubarb & Ginger Compote

Tart valley rhubarb stewed down with fresh ginger and orange zest — spoon it over yogurt, oatmeal, or vanilla ice cream.

Rhubarb is one of the first things up in a North Country garden after the snow finally gives way, arriving weeks before almost anything else is ready to pick. This compote is the simplest way to use a big armful of it: just rhubarb, sugar, and a little liquid, cooked down until it collapses into something jammy but still holds a bit of texture. Fresh ginger adds warmth without turning the compote spicy, and a strip of orange zest keeps the whole thing from tasting one-note tart. It comes together fast enough for a weekday breakfast and keeps well in the fridge for over a week, which makes it worth doubling any time rhubarb season is in full swing.

Ingredients

• 1½ lbs rhubarb, trimmed and cut into 1-inch pieces
• ½ cup granulated sugar, or to taste
• ¼ cup water
• 1 tablespoon fresh ginger, finely grated
• 1 strip orange zest
• 1 tablespoon orange juice
• Pinch of salt

Instructions

1. Combine the rhubarb, sugar, water, ginger, orange zest, orange juice, and salt in a medium saucepan.
2. Set the pan over medium heat and bring to a gentle simmer, stirring occasionally to help the sugar dissolve.
3. Reduce the heat to low and continue cooking, stirring occasionally, for 12 to 15 minutes, until the rhubarb has broken down and the mixture has thickened slightly.
4. Taste and adjust sweetness, adding a little more sugar if the rhubarb is especially tart.
5. Remove the orange zest strip and let the compote cool to room temperature — it will continue to thicken as it cools.
6. Transfer to a jar and refrigerate. Serve cold or at room temperature.