In a saucepan simmer vinegar with sugar and gingerroot, stirring, until sugar is dissolved and stir in rhubarb (with reserved liquid if using frozen). If using fresh rhubarb, simmer until crisp-tender, about 1 minute, and transfer with a slotted spoon to a bowl. If using frozen, as soon as mixture returns to a simmer transfer rhubarb with slotted spoon to bowl. Simmer liquid until thickened slightly, about 5 minutes, and remove pan from heat. Stir in rhubarb. Serve compote warm or at room temperature. Makes about 2 cups. Gourmet April 1995 Per serving: 523 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 136g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 9 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (426g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 5.5mg||0 %|
|Potassium 34.9mg||1 %|
|Total Carbohydrate 406g||119 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 406g|
|Protein 0.1g||0 %|
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Calories per serving: 1577
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