Rhubarb Compote

Directions

1. 1
   Cut the rhubarb stalks in half lengthwise, and slice crosswise into 1/2-inch-long pieces.
2. 2
   Split the vanilla bean in half lengthwise, and use a paring knife to scrape the seeds and pulp into a medium pan.
3. 3
   Add the vanilla pod, sugar, and 2 tablespoons water.
4. 4
   Without stirring, bring the ingredients to a boil over medium heat.
5. 5
   Continue cooking for about 8 minutes, swirling the pan once in a while, until you have a deep golden brown caramel.
6. 6
   Immediately toss in half the rhubarb and all the wine.
7. 7
   The caramel will seize up and harden slightly.
8. 8
   Turn the heat down to medium and stir constantly with a wooden spoon, breaking up the rhubarb, until its jammy.
9. 9
   Stir in the rest of the rhubarb and c cup water.
10. 10
    Cook a few minutes until the rhubarb is tender but not mushy.
11. 11
    Remove the pan from the heat, and strain the rhubarb over a bowl.
12. 12
    Return the liquid to the pan, and bring it to a boil over medium-high heat.
13. 13
    Meanwhile, stir 1 tablespoon water into the cornstarch (this is called a slurry and will help thicken the fruit juices).
14. 14
    Whisk the slurry into the liquid, and let it come back to a boil, stirring continuously.
15. 15
    Cook over medium heat a few minutes, until the liquid is shiny and thickened.
16. 16
    Pour the liquid back into the bowl, and stir in the rhubarb.
17. 17
    Chill before serving.