Anise Rhubarb Compote

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   ["In a medium-size pan, bring sugar, vine, anise, lemon juice, and salt to a boil

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   Reduce heat to simmer.

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   Peel the rhubarb stocks with a vegetable peeler, quarter each of them.Place in hot syrup, cover, and simmer until barely tender when pierced (about 10 minutes); Cool.With a sharp small knife, peel and section orange and grapefruit, add them to the rhubarb; gently mix. Chill.", "Serve over Pound Cakes, Crepes, or use in Trifles as a fruit layer."]

* Per serving · 4 servings · Values may vary.

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