This is from "Smoke It" by Paul Kirk. Balsamic Rhubarb Compotes 1 cup cane sugar 1/4 cup balsamic vinegar 1 tsp grated gingerroot 1/2 tsp sea salt 2 cups diced fresh rhubarb stalks Combine the first 4 ingredients in saucepan and bring to a boil,stirring to dissolve sugar and salt. Stir in rhubarb and simmer until but still crisp, 1 or 2 minutes. Remove rhubarb with slotted spoon to a bowl. Simmer the sugar water until it has thickened. Remove from heat and stir in the rhubarb. Serve warm or at room temp. Think I will try this weekend with some sort of pork dish.