Red Wine Poached Rhubarb Compote

Share on facebook
Share on twitter
Share on pinterest
Share on email

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!

Related Stories