Ingredients

  • 2 teaspoons olive oil
  • 2 shallots, peeled and minced
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons grated ginger
  • 2 cups water
  • 1 cup sugar
  • 4 cups rhubarb, trimmed and cut into 1/4-inch slices
  • 2 tablespoons plus 2 teaspoons rice-wine vinegar
  • teaspoon salt
  • Freshly ground pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      534 calories; 5 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 123 grams carbohydrates; 6 grams dietary fiber; 107 grams sugars; 4 grams protein; 174 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Two and a half cups

Preparation

  1. Heat the olive oil in a medium-size saucepan over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the ginger and cook, stirring, for 45 seconds. Add the water and sugar and bring to a boil. Reduce the heat so that the liquid barely simmers. Add the rhubarb and cook without simmering until the rhubarb is tender but still whole, about 12 minutes.
  2. Remove rhubarb from the liquid with a slotted spoon and place in a bowl. Bring liquid to a boil. Cook, adding juices that accumulate from the rhubarb, until reduced to 1 cup, about 30 minutes. Set aside to cool. Stir in vinegar, salt and pepper. Stir in the rhubarb. Serve immediately or store in the refrigerator.

About 1 hour

Dining and Cooking