Red Wine Roasted-Rhubarb Compote Recipe

1. 1

   Preheat oven to 350u00b0F (180u00b0C). 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. 2

   Roast rhubarb until very tender, about 30 minutes; avoid stirring as it cooks, which would break the rhubarb down into mush.

3. 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.

* Per serving · 4 servings · Values may vary.

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