Red Wine-Poached Rhubarb
Chef Courtney Contos
Chef Contos Kitchen & Store
1. In a wide, non-reactive saucepan, heat the wine, sugar and spices. Cook for 10-15 minutes on medium high. Taste the wine, you should be able to taste the spices, if not keep cooking. Then strain discarding the spices and adding the liquid back to pot.
2. Once the wine is almost boiling, add the rhubarb. When just tender, (about 10 minutes) remove the rhubarb and put it in a bowl.
3. Reduce the poaching liquid over moderate heat until you have about 1/2 cup. Pour over the rhubarb pieces and let stand for a few minutes before serving.
Serve warm with a scoop of cool ice cream or wash rind cheeses.
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.