Rhubarb Compote

Everyday Food, 2005
Makes 4 cups

    1 3/4 pounds rhubarb ends trimmed, cut 3/4-in pieces           
    1 cup sugar                                                    
    1 piece 1-in fresh ginger fine grate 
                        
PREP TIME. 1O MINUTES/TOTAL TIME: 25 MINUTES

Stir together rhubarb and sugar in a large saucepan (off heat); let stand until rhubarb releases some liquid, about 10 minutes.

Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, stirring occasionally, until rhubarb has broken down but some whole pieces remain, about 5 minutes. Remove from heat.

Place ginger in a fine-mesh sieve set over a small bowl. Press down firmly with a spoon until juices are released (to yield about 1 teaspoon). Discard solids. Stir ginger juice into rhubarb mixture.

Let sauce cool completely before serving over ice cream, yogurt, or pound cake, or using to make parfaits.

VARIATION:
After removing the pan from the heat in step 2, stir in a pint of halved fresh strawberries.