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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