Rhubarb and Ginger Compote illustrates how well gin complements the flavour of rhubarb. It may be prepared well in advance and makes an ideal dessert for a summer dinner party. Serve it with cream.
8 oz. sugar
4 fl. oz. water
2 lb. rhubarb, washed, trimmed and chopped INTO 2-inch lengths
8 fl. oz. gin
1 tablespoon grated orange rind
½ teaspoon grated nutmeg
½ teaspoon ground ginger
1 tablespoon preserved ginger, finely chopped
In a large, heavy-based saucepan, dissolve
A delightful blend of flavours, Rhubarb and Ginger Compote is a dish with hidden depths – the fruit is cooked in lots of gin! the sugar in the water over low heat, stirring frequently. When the sugar has dissolved, increase the heat to high and bring the syrup to the boil.
Add the rhubarb, gin, orange rind, nut-meg and ground ginger to the pan and reduce the heat to low. Simmer the mix-ture for 20 to 30 minutes or until the rhubarb is tender. Using a slotted spoon, transfer the rhubarb to a serving dish and set aside.
Increase the heat to high and bring the cooking liquid to the boil. Boil for 10 to 12 minutes or until the cooking liquid has reduced by about one-third. Remove the pan from the heat and pour the syrup over the rhubarb. Sprinkle the chopped ginger over the top and put the dish in the refrigerator to chill for at least 30 minutes.
Remove the dish from the refrigerator and serve immediately.