Rhubarb Compote with Star Anise

May 15, 2012

This weekend the farmer’s market was overflowing with rhubarb—deeply red and almost two feet long rhubarb.

It was a joyous occasion!

I’ve been waiting for this day for what seems like an eternity. Somehow I missed out on rhubarb last year, so this is two-year rhubarb deficiency I’m feeding.

Now, I’m all for the standard rhubarb pie and crumble—but this year I wanted to mix it up. Luckily, a friend (let’s call him Tom) introduced me to a compote with a red wine base and a hint of star anise. Holy moly it’s good.

Thanks, Tom!

Rhubarb Compote with Star Anise

3 cups rhubarb, sliced

1/4 cup red wine

3 tablespoons freshly squeezed orange juice

1/4 cup brown sugar

3-4 whole star anise

Combine all ingredients in a saucepan over medium heat. Bring to a boil and let simmer approximately 10 minutes, stirring occasionally. Remove from heat and enjoy!

You may be thinking, “What should I do with my delicious compote?”

Eating it with a spoon is an option. Maybe not the best option, though. I suggest using it as a topping for vanilla ice cream.

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