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Compote of Rhubarb with Red Wine and Vanilla

1 Bunch Rhubarb
225g (8oz.) Caster Sugar
300ml ( pint ) Water
1 teaspoon Vanilla Extract
1 Glass Red or White Wine.
Put the sugar water wine and vanilla into a pot and bring to the boil.
Simmer for 5 minutes.
Chop the Rhubarb into inch cubes and toss it into the pot.
Cook these together for just a few minutes, watching like a hawk. The aim is to make the rhubarb tender but not to let it go to mush. I have discovered that it is best if you take it off the heat slightly al dente and pour it into a cool bowl

May 8, 2007 10:55 AM | 2 Comments
  Martin Dwyer
Consultant Chef