Ingredients

makes 4 cups

　　1 3/4 pounds rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces (about 6 cups)

　　1 cup sugar

　　1 tablespoon finely grated peeled fresh ginger

　　

Step 1

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

　　

Step 2

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

　　

Step 3

Place ginger in a fine sieve set over a small bowl. Press with a spoon to release juice (about 1 teaspoon). Discard solids. Stir juice into rhubarb mixture. Let cool completely before serving. Compote can be refrigerated up to 5 days in an airtight container.

　　

VARIATION

Step 4

Stir in 1 pint fresh strawberries, halved and quartered, at the end of step 2.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.