Spicy Rhubarb Compote
serves 6-8
Spoon this rhubarb-as-condiment compote over grilled duck or chicken breast, pork tenderloin or even burgers. Try different citrus zests (orange, lemon, lime) or different spices (cinnamon, clove, cardamom) for variation.
2 cups red wine
1 cup plus 2 tablespoons sugar
3 (2-inch) strips orange peel (orange part only)
2 teaspoons red pepper flakes
10 rhubarb stalks, trimmed and cut into 1-inch pieces
1/8 teaspoon salt
prep: 10 minutes
total: 40 minutes
large saucepan
slotted spoon
shallow dish
1. Combine the wine, sugar, orange peel, and red pepper flakes in a large saucepan. Bring to a boil, stirring to dissolve the sugar.
2. Add the rhubarb and salt, reduce the heat and simmer until the rhubarb is tender, about 9 minutes.
3. With a slotted spoon, transfer the rhubarb to shallow dish, arranging it in single layer. Boil the wine syrup in the saucepan until it's thick, about 5 minutes.
4. Pour the syrup over the rhubarb and cool, then cover and chill until cold.
