Gingery Rhubarb Compote

Ingredients

• 1 pinch pepper black freshly ground
• 1 tablespoon capers drained
• 0.3 cup crystallized ginger finely chopped
• 0.5 cup golden raisins 
• 1 cup brown sugar light packed ()
• 1 pinch pepper flakes red crushed
• 0.5 cup red wine vinegar 
• 1 pound rhubarb thick trimmed sliced

Equipment

• frying pan

Directions

1. Combine brown sugar, raisins, vinegar, ginger,capers, red pepper flakes, and black pepperin a medium skillet. Cook over medium heat,stirring often, until liquid is reduced by half,about 5 minutes.
2. Add rhubarb to skillet and stir to coat.Cook, swirling pan occasionally, untilrhubarb is tender and liquid is syrupy,about 15 minutes.
3. Serve compote warmor at room temperature.
4. DO AHEAD: Compote can be made 5 daysahead.
5. Let cool; cover and chill. Reheatslightly, if desired, before serving.