The tang from the rhubarb makes this a refreshing side dish that cuts the fattiness of pork and duck. It can be used like a chutney and also works well on its own as a light dessert.
Makes 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 8 cups water
- 1 cup sugar, or to taste
- 1 teaspoon orange zest
- 1/2 cup dry red wine
- 1 pound rhubarb, cleaned, peeled, if necessary, and chopped
Preparation:
- Place water, sugar, zest and wine in large pot. Bring to a boil and add rhubarb. Bring back to the boil, reduce heat and cook covered about 10 minutes or until rhubarb has been reduced to a pulp.
- Strain through a sieve, if desired, for an ultra-smooth compote, or leave as is. Serve warm, at room temperature or chilled.
