Why is my rhubarb ginger compote green and not pink?

The colour of your rhubarb ginger compote will depend on the colour of your rhubarb. If your rhubarb stalks are more green in colour so will your compote, the more red they are the more pink it will be. You can add a few drops of red food colouring if you want to achieve a pink colour with green rhubarb stalks.

Rhubarb Ginger Compote

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5 from 1 review

I’m in love with this pretty little rhubarb ginger compote full of bursting flavours; sour, spicy, and sweet! This compote is a simple way to spruce up basics; pair it with your morning yogurt and fruit, add a dollop to biscuits, top on grilled pork chops or add a little to a cheese board (the options are endless).

Author: Alie Romano
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 2 cups 1x
Category: Compote
Method: Stove Top
Cuisine: French

Ingredients

Units Scale

2 cups chopped rhubarb (1/2 inch thick)
1 cup instant sugar (extra fine/dissolving sugar)
2 Tablespoons grated ginger
1/4 cup water

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Instructions

Add rhubarb, sugar, ginger and water to a saucepan, mix to combine. Bring to boil over medium/high heat. Then turn down the heat and simmer for approx. 20 minutes stirring occasionally until rhubarb has softened and the liquid has dissolved/thickened.
Let cool and spoon compote in airtight mason jars.

Notes

Freeze jars of compote until ready to use or keep in the fridge for two weeks.

You can easily half this recipe if 2 cups compote is too much.

Nutrition

Serving Size: Per Tablespoon
Calories: 34
Sugar: 7.9g
Sodium: 0
Fat: 0
Saturated Fat: 0
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 8.4g
Fiber: 0.2g
Protein: 0.1g
Cholesterol: 0

Find it online: https://bakingforfriends.com/rhubarb-ginger-compote/