Balsamic-Rhubarb Compote

Ingredients

• 3 cups rhubarb, chopped into 1 inch pieces
• 1/2 cup granulated sugar
• 1/3 cup balsamic vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated ginger
• 1/4 teaspoon sea salt

Directions

1. In a medium saucepan, combine the rhubarb, sugar, balsamic vinegar, lemon juice, cinnamon, ginger, and salt.
2. Bring the mixture to a boil over medium-high heat.
3. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
4. Remove from the heat and let cool slightly.
5. Transfer the compote to a glass jar and refrigerate until ready to serve.

Interesting Facts

• Rhubarb is a vegetable despite its sweet flavor.
• Balsamic vinegar originated in the Italian city of Modena.
• Compote is a type of fruit preserve dish that can be served with a variety of dishes.