Rhubarb! Enough said, really – it’s tart when raw, and delightfully sweet when cooked. We make this rhubarb compote, can it, and then enjoy in so many ways. For instance, this evening we had pound cake, vanilla bean ice cream, and plenty of rhubarb compote. You can serve it from the fridge, or warm it up, and pour it over whatever you like.
Rhubarb Compote – 1 cup
1 cup Shiraz red wine
3/4 cup sugar
1/2 cup water
3/4 pound fresh rhubarb, cut lengthwise into 1/3′ slices, chopped
Bring Shiraz, sugar, and water to boil in a small saucepan, stir to dissolve the sugar. Reduce the heat to medium and simmer, stirring often, until syrup measures about 1 cup, around 10 minutes. Add the chopped rhubarb, increase the heat to high, and cook without stirring, you can swirl the pan occasionally, until the compote thickens and syrup is slightly reduced, 4-5 minutes.
Let cool, and serve, or store in a sterilized jar. The compote will thicken slightly once it cools.