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Red Wine-Roasted Rhubarb Compote
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Prep Time
-
Cook Time
-
Total Time
1h
This red wine-roasted rhubarb compote is a sweet and tangy treat that's perfect for topping yogurt, ice cream, or pound cake. The rhubarb is roasted to perfection with sugar, vanilla bean, and your choice of red or white wine, creating a flavorful and versatile compote.
Ingredients
Servings:
8
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
Preheat oven to 350°F (180°C). In a small bowl, combine vanilla seeds and sugar; reserve vanilla pod for another use. Using your fingers, work vanilla into sugar until evenly distributed. In a large bowl, combine vanilla/sugar with rhubarb pieces and toss well. Transfer mixture to a 10-cup baking dish and pour in wine.
2
Roast rhubarb until very tender, about 30 minutes; avoid stirring as it cooks, which would break the rhubarb down into mush.
3
Set aside until cooled to room temperature. Transfer rhubarb pieces and syrup to a container, cover, and refrigerate. Serve rhubarb and its syrup alone or with plain yogurt, a dollop of whipped cream, or a scoop of vanilla ice cream. It is also delicious spooned over a slice of pound cake.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories58kcal2%
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Fat0g0%
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Saturated Fat0g0%
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Carbohydrates14g0%
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Fiber0g0%
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Sugar11g0%
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Protein0g0%
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Cholesterol0mg0%
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Sodium3mg0%
Percent Daily Values are based on a 2,000 calorie diet.