- 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
- 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.