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Rhubarb and Red Wine Compote

The weather lately (really exciting topic, huh?) has been kind of gray, rainy, and chilly, and it’s reminding me very much of why I love fall.  I get to wear sweaters and scarves and not feel weird when I make food that uses copious amounts of cinnamon and ground cloves.  I also get to play melancholy music on my Ipod and think nostalgic thoughts.  Fall–I can’t wait ’till you get here.

But until then, I decided to combine a little summer and autumn together in this rhubarb (which, by the way, I keep accidentally typing as “rhubard”) and red wine compote.  Let the red wine, cinnamon, and cloves remind us of fall, while the ice cream and rhubarb keep us from missing out completely on summer.

And the melancholy music?  Well, that’s up to you.

Rhubarb and Red Wine Compote (original recipe here)

  • 1 lb rhubarb (I used a little over a lb with delightful results)
  • 2 C red wine (our choice: South African pinotage)
  • 1/2 C brown sugar
  • 1 t honey
  • 1 cinnamon stick
  • 1/4 t ground cloves

Chop the rhubarb in one-inch pieces, and combine with the other ingredients.

Bring to a boil, then reduce heat to medium, simmering until it reduces to your desired thickness.  You might want to err on the side of too runny, ’cause it’ll continue to thicken as it cools.

Absolutely serve it over ice cream–I brought it to a girls’ night, and we had it over vanilla bean ice cream and (the popular favorite) coconut almond fudge.  Perfect combination, especially with some fresh sliced strawberries on top.

This brew will make your kitchen (and house) smell like rich red wine and the gorgeous warm spices of fall.  Perfect timing now that our heat wave has abated and it’s actually quite chilly at night.

This compote served a table full of ladies with lots to spare.  Other uses–swirled into some oatmeal (you guys know how I feel about oats by now, right?), in yogurt, on toast…if you can dream it up, you can make it happen.

Tomorrow we get to pick up our next CSA box, and it’s perfect timing, since we have just about managed to finish off the bounty from last week (last recipe should be happening tomorrow morning!).  Have a beautiful night!

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Permanent link to this article: http://www.fullmeasureofhappiness.com/2011/06/14/rhubarb-and-red-wine-compote/

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  1. The Dinner Belle for KimberlyBelle.com

    This is beautiful! Putting it on yoghurt or toast would be a great start for my mornings ;) what’s the shelf life for the compote?

    1. Lauren Zietsman

      I’m actually not sure, and I looked up the ORIGINAL original recipe (http://www.davidlebovitz.com/2008/05/red-winepoached/) but he doesn’t say either. I’d imagine with the high sugar content it would last at least a week or two in the fridge, in an air-tight container.

  2. lexy3587

    looks delicious, I’ll have to try it!
    Also, it seems that I do still get the updates through wordpress (yay!), so please don’t be alarmed when you get an un-register from the email subscription… My inbox gets way too many emails, and I prefer getting the blog updates through my wordpress subscriptions

  3. Jen

    what a lovely looking compote. I just made a rhubarb honey compote, but I am loving the addition of the red wine to this one. Delish!

    1. Lauren Zietsman

      Thanks!

  4. Tammy

    I am bookmarking this to make it on the weekend. Yum. I love it.

  5. tharrie

    I have a passion for Rhubarb…this is SO SO good! A 10 star recipe.

    1. Lauren Zietsman

      thanks…now that I know, you’re getting rhubarb all the time!

  1. Strawberry, Rhubarb, Red Wine Sauce |

    [...] at A Full Measure of Happiness for the wonderful inspiration of adding red wine, like she did in her version. It looks [...]

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