Rhubarb Compote
Serves: 2
Mckayla Luettgen
1 January 1970
Based on User reviews:
57
Spice
52
Sweetness
42
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
Pinot Noir1 tsp
SaltDirections:
1
Combine wine, sugar, orange peel, and lemon peel in heavy large saucepan
2
Bring to boil, stirring until sugar dissolves
3
Add rhubarb and salt and simmer until rhubarb is tender but still retains its shape, about 9 minutes
4
Using slotted spoon, transfer rhubarb to shallow dish, arranging in single layer
5
Boil wine syrup in saucepan until slightly thickened and reduced to 1 1/4 cups, adding any juices accumulated from rhubarb, about 5 minutes
6
Pour syrup over rhubarb and cool, then cover and chill until cold
7
DO AHEAD: Can be made 1 day ahead
8
Cover and keep chilled
9
Combine wine, sugar, orange peel, and lemon peel in heavy large saucepan
10
Bring to boil, stirring until sugar dissolves
11
Add rhubarb and salt and simmer until rhubarb is tender but still retains its shape, about 9 minutes
12
Using slotted spoon, transfer rhubarb to shallow dish, arranging in single layer
13
Boil wine syrup in saucepan until slightly thickened and reduced to 1 1/4 cups, adding any juices accumulated from rhubarb, about 5 minutes
14
Pour syrup over rhubarb and cool, then cover and chill until cold
15
DO AHEAD: Can be made 1 day ahead
16
Cover and keep chilled