Sweet Rhubarb, Orange and Ginger Compote



Ingredients

3 lbs. fresh rhubarb, washed well, leaves and ends trimmed, cut into ½-inch pieces (about 10 to 11 cups), divided
½ cup freshly squeezed orange juice
¼ cup firmly packed golden brown sugar
1¼ cup granulated sugar
1 Tbsp. finely minced orange zest (about 1 orange)
1 tsp. peeled and finely grated fresh ginger
1 to 2 Tbsp. minced crystallized ginger, or to taste


Preparation

• Combine 2 pounds of the rhubarb pieces (about 7 cups), orange juice, brown and granulated sugars, orange zest and grated ginger in a large (4- to 5-quart) stainless steel or nonreactive saucepan. Stir to evenly coat the rhubarb with sugar.

• Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and cook uncovered, stirring regularly, until the rhubarb pieces have reduced to the consistency of applesauce and the mixture is quite thick, about 30 minutes. Add the reserved pound of rhubarb and continue to cook until those pieces are soft but still hold their shape, about 7 to 10 minutes.

• Remove the pan from the heat, stir in the crystallized ginger and cool completely.

• Sterilize and dry five 8-ounce canning jars. Ladle the cooled compote into the jars and seal tightly. Store in the refrigerator up to a month or in the freezer for 2 to 3 months.