Rhubarb – red wine – compote

Ingredients for 8 servings:

• 2 kg rhubarb
• Sugar to taste
• ¾ liter red wine, sweet
• ¾ liter apple juice, clear
• 1 vanilla pod(s)
• 2 lemons (organic), juice and zest

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pure enjoyment…

Wash the rhubarb thoroughly, peel it, and keep the skins, but remove the leaf ends, which are poisonous(!). Cut the rhubarb into thin slices. Caramelize 500g of sugar in a high, non-stick pan or saucepan. Add the skins, scrape out the vanilla pod, add the seeds and pod, and add the lemon zest and juice. Let everything caramelize briefly, then gradually add the wine and juice, stirring well. Simmer for about 20 minutes, then strain into a saucepan, bring back to a boil, season with sugar (you’ll need quite a bit, depending on how sour you like it), and add the rhubarb. Bring back to a boil briefly – don’t stir too vigorously, or the rhubarb will fall apart. Remove the pan from the heat and pour the compote into screw-top jars while it’s still hot. It tastes wonderful with Bavarian cream, vanilla ice cream, and various desserts! Tip: If you want it a little thicker, simply mix 2-4 tablespoons of starch with a dash of red wine and add it.