Compote of Rhubarb with Red Wine and Vanilla
1 Bunch Rhubarb
225g (8oz.) Caster Sugar
300ml (½ 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 ½ 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 |