This wine-poached syrup is incredibly versatile: Try it served warmed over a scoop of ice cream or drizzled into your morning oatmeal!
2 cups red wine
½ cup sugar
1 tablespoon honey
1 small cinnamon stick
2 whole cloves
2-4 allspice berries
1 pound rhubarb, trimmed and rinsed
1. In a wide, non-reactive sauce pan, heat the wine, sugar, honey, and spices.
2. Cut the rhubarb into pieces, roughly the size of carrot sticks.
3. Once the wine is almost boiling, poach the rhubarb in two batches, standing vigilant with a slotted spoon. When just tender, remove the rhubarb and put it in a bowl and poach the remaining rhubarb. Depending on the rhubarb, each batch will take 1 to 3 minutes to poach.
4. Reduce the poaching liquid over moderate heat until you have about ¾ cup. Pour over the rhubarb pieces and let stand for a few minutes before serving.
Storage: The compote can be made up to a day in advance. Keep in the bowl, covered at room temperature, until ready to serve. Rewarm before serving or serve at room temperature.
Variation: Once cool, add a basket of raspberries or blackberries, or sliced strawberries. Or cook the rhubarb with fresh cherries, pitted and cut in half.