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Red Wine Poached Rhubarb Compote

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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.

Makes 4–6 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 cinnamon stick
Pinch of ground cloves

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.

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