Red Wine Poached Rhubarb Compote

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.
Course condiment, sauce
Servings 6 servings


  • 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


  • 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.
Keyword compote, Poached, red wine, rhubarb

Please Support Our Sponsors!

Other Recipes You Might Like