Recipe from: American Culinary Federation
1 pound rhubarb
1-2 inches peeled ginger
1/2 large beet
1/2 cup honey
1/4 cup apple cider vinegar
herbs of choice, to taste
1 tbsp corn starch
1. Wash, trim, and chop the rhubarb into 1 inch pieces.
2. Peel and julienne the beets.
3. Saute the beets, rhubarb, and ginger* over medium heat until plenty of liquid is released. You do not need to add oil or water to the pan.
4. Deglaze with the vinegar (add vinegar to pot, and scrape bits off bottom of the pan), and keep cooking until the liquid has reduced.
5. Stir in honey until it's balanced to your taste. Stir in chopped herbs at the very end of the cooking process.
6. Remove a 1/2 cup of compote, and stir in the cornstarch until dissolved. Pour mixture back into compote and stir. This will help thicken and create shine.
7. Cool and serve as desired.
*Depending on your taste, either grate ginger and stir in, or cook whole and remove before adding in honey.
Deglazing- when you add cold liquids to a hot pan, which helps release the brown bits from the bottom. This is called the fond. Sounds fancy, but it's the same thing you'd do if you were making gravy and adding water to the pan.
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