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Red Wine-Poached Rhubarb
Adapted from a recipe by Susan Herrmann LoomisBreaking with those who know more than I do, I use a downscale red wine when poaching fruit. The bottle I chose cost whopping 2.30€, and was on promotion, so I got an additional 20% off. But feel free to use any fruity red that suits your fancy.
Course:
Dessert, Others
Ingredients
- 2 cups (500ml) red wine
- 1/2 cup (100g) sugar
- 1 tablespoon honey
- 1 cinnamon stick small
- 2 clove whole
- 2-4 allspice berries
- 1 pound (450g) rhubarb trimmed and rinsed
Instructions
- In a wide, non-reactive saucepan, heat the wine, sugar, honey, and spices.
- Cut the rhubarb into 3- to 4-inch (8-10cm) lengths.
- 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 or ceramic dish and poach the remaining rhubarb. Depending on the rhubarb, each batch may take as little as one minute, or up several minutes more, to soften.
- Once all the rhubarb has been poached, reduce the poaching liquid over moderate heat until you have about 3/4 cup (185ml). Pour over the rhubarb pieces and let stand for a few minutes before serving.
Cup of Yum
Notes
- Serve warm with a scoop of cool ice cream or frozen yogurt.
- 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.