Rhubarb Compote with Crystallized Ginger Sauce

Rhubarb Compote with Crystallized Ginger Sauce

This dessert recipe, a sweet-tart rhubarb compote with a smooth and spicy ginger and creme fraiche sauce, was the dish that turned me into a rhubarb lover. (Includes vegan substitions.)


2 lbs. (1 kg) rhubarb stalks, trimmed and cut in 3/4-inch (18-mm) lengths
1/3 cups (80 ml) sugar or evaporated cane juice (plus additional sugar to taste)
8 ounces (250 g) creme fraiche, sour cream or vegan substitute (soy-based sour “cream” or plain soy yogurt)
2 tablespoons crystallized ginger, finely minced
Optional: mint sprigs for garnish

Mix sugar and diced rhubarb together in a non-reactive sauce pan. Let simmer 8-10 minutes, or until tender.

Taste compote and adjust sweet-tart balance by adding more sugar to taste. While rhubarb compote cools, prepare sauce: whisk together sour cream and ginger by hand or in food processor.

Chill compote and sauce in refrigerator until ready to serve (at least one hour). Serve compote cold (or re-warmed in microwave). Top with a dollop of ginger sauce and garnish with a mint sprig, if desired.

Serves: 8

B-man :wink: