Rhubarb Compote

Name: Rhubarb Compote
Ingredients: 2 cups Pinot Noir or Cabernet Sauvignon; 1 cup plus 2 tablespoons sugar; 3 2-inch-long strips orange peel (orange part only); 2 2-inch-long strips lemon peel (yellow part only); 6 cups 1/2-inch pieces fresh rhubarb (about 2 pounds trimmed); 1/8 teaspoon salt

6 ingredients

8 steps

Ingredients

2 cups Pinot Noir or Cabernet Sauvignon
1 cup plus 2 tablespoons sugar
3 2-inch-long strips orange peel (orange part only)
2 2-inch-long strips lemon peel (yellow part only)
6 cups 1/2-inch pieces fresh rhubarb (about 2 pounds trimmed)
1/8 teaspoon salt

Directions

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.