Red Wine Poached Rhubarb Compote
This warmly spiced compote is perfect on those chilly days in the beginning of spring. It makes a wonderful topping for ice cream or yogurt.
Ingredients
- 1 pound rhubarb cut into 1-inch chunks
- 2 cups Finger Lakes red wine preferably something fruity
- 1/2 cup sugar
- 1 teaspoon local honey
- 1 stick cinnamon
- pinch cloves ground
Instructions
- Combine rhubarb, wine, sugar, honey, cinnamon stick and cloves in a saucepan.
- Bring to a boil, then turn down heat and simmer until reduced into a thick sauce.
