Best Gingery Rhubarb Compote Recipes

Gingery Rhubarb Compote image

Provided by Melissa Hamilton

Yield Makes 6 servings

Number Of Ingredients 8

1 cup (packed) light brown sugar
1/2 cup golden raisins
1/2 cup red wine vinegar
1/4 cup finely chopped crystallized ginger
1 tablespoon drained capers
Pinch of crushed red pepper flakes
Pinch of freshly ground black pepper
1 pound rhubarb, trimmed, sliced 1/2" thick

Steps:

Combine brown sugar, raisins, vinegar, ginger, capers, red pepper flakes, and black pepper in a medium skillet. Cook over medium heat, stirring often, until liquid is reduced by half, about 5 minutes.
Add rhubarb to skillet and stir to coat. Cook, swirling pan occasionally, until rhubarb is tender and liquid is syrupy, about 15 minutes. Serve compote warm or at room temperature.
DO AHEAD: Compote can be made 5 days ahead. Let cool; cover and chill. Reheat slightly, if desired, before serving.

Roasted Pork Belly with Gingery Rhubarb Compote image

Provided by Melissa Hamilton

Yield Makes 6 servings

Number Of Ingredients 8

3 pounds pork belly, skin removed, fat intact
2 tablespoons fresh thyme leaves
2 tablespoons sugar
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 medium onion, sliced into 1/2" rings
1 cup dry white wine
Gingery Rhubarb Compote

Steps:

Using a sharp knife, score pork belly fat in a crosshatch pattern at about 3/4" intervals, taking care not to cut into meat.
Mix thyme, sugar, salt, and pepper in a small bowl. Rub thyme mixture on both sides of pork. Place pork in a large resealable plastic bag, seal bag, and chill at least 8 hours and up to 1 day.
Preheat oven to 250°F. Arrange onion in bottom of a large heavy pot with a lid. Rinse pork and place fat side up on top of onion; add wine.
Cover pot; place in oven and braise pork, basting occasionally, until fork-tender, 2 1/2-3 hours. Increase oven temperature to 400°F. Uncover pot and cook until meat is very tender and fat is crisp and golden brown, about 1 hour longer.
Slice pork and serve with Gingery Rhubarb Compote.
DO AHEAD: Pork belly can be made 2 days ahead (do not slice). Let cool slightly, then chill uncovered until cold. Cover and keep chilled. Preheat oven to 350°F. Reheat until hot and fat is crisp, 20-30 minutes.