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.
