Rhubarb and Pink Peppercorn Compote

Rhubarb
Try it with Salmon, but don’t stop there ... pork, chicken or any kind of fish!

Try it with Salmon, but don’t stop there ... pork, chicken or any kind of fish!

Rhubarb
Yields1 Serving
 1 small red onion, sliced
 1 ½ Tbsp ginger, minced
 4 c Rhubarb, large dice
 ¼ c brown sugar, packed
 3 Tbsp Raspberry vinegar
 ¾ c Orange Juice
 ¼ tsp dried chilies
 1 tsp ground coriander
 ¼ tsp ground anise
 1 Tbsp pink peppercorns
1

In a saucepan sweat onions and ginger in enough vegetable oil just to barely cover the bottom of the pan.

2

Add rhubarb and cook 2 minutes.

3

Add remaining ingredients and let simmer 10-15 minutes until rhubarb breaks down.

4

Season to taste.

Category,

Ingredients

 1 small red onion, sliced
 1 ½ Tbsp ginger, minced
 4 c Rhubarb, large dice
 ¼ c brown sugar, packed
 3 Tbsp Raspberry vinegar
 ¾ c Orange Juice
 ¼ tsp dried chilies
 1 tsp ground coriander
 ¼ tsp ground anise
 1 Tbsp pink peppercorns

Directions

1

In a saucepan sweat onions and ginger in enough vegetable oil just to barely cover the bottom of the pan.

2

Add rhubarb and cook 2 minutes.

3

Add remaining ingredients and let simmer 10-15 minutes until rhubarb breaks down.

4

Season to taste.

Rhubarb and Pink Peppercorn Compote

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