Rhubarb Compote

1. 1

   Combine wine, sugar, orange peel, and lemon peel in heavy large saucepan.

2. 2

   Bring to boil, stirring until sugar dissolves.

3. 3

   Add rhubarb and salt and simmer until rhubarb is tender but still retains its shape, about 9 minutes.

4. 4

   Using slotted spoon, transfer rhubarb to shallow dish, arranging in single layer.

5. 5

   Boil wine syrup in saucepan until slightly thickened and reduced to 1 1/4 cups, adding any juices accumulated from rhubarb, about 5 minutes.

6. 6

   Pour syrup over rhubarb and cool, then cover and chill until cold.

7. 7

   DO AHEAD: Can be made 1 day ahead.

8. 8

   Cover and keep chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.