Recipes

Rhubarb Compote

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Rhubarb Compote

Rhubarb Compote

amanda

Equipment

  • Hand Mixer - KitchenAid Hand Mixer Basic

  • High-Speed Blender - Hamilton Beach 27184 900W Motorized Countertop Blender

  • Food Processor with Sieve Attachment - Breville BFP835BXU Frozen Fruit & Smoothie Food Processor

  • Glass Jars (Mason) - Ball Family Size 16 Ounce Mason Jar with Lids and Rings

  • Silicone Spatula - Wilton Silicone Cookie Dough Ice Cream Scoop (3-piece Set)

  • Stainless Steel Pot - Lodge 6 Qt Cast Iron Dutch Oven

  • Candy Thermometer - KitchenAid Digital Instant-Read Food Thermometer

  • Wooden Spoon or Ladle - OXO Good Grips Pint Sized Wooden Spoon

  • Citrus Juicer - OXO Good Grips Stainless Steel 1-cup Citrus Juicer

  • Rubber Spatula - Wide Angle Silicone Paddle Mixing Spoon, 5-Inch

Ingredients

  • 2 cups Pinot Noir or Cabernet Sauvignon

  • 1 cup plus 2 tablespoons sugar

  • 3 2-inch-long strips orange peel (orange part only)

  • 2 2-inch-long strips lemon peel (yellow part only)

  • 6 cups 1/2-inch pieces fresh rhubarb (about 2 pounds trimmed)

  • 1/8 teaspoon salt

Instructions

1

Instruction 1

Combine wine, sugar, orange peel, and lemon peel in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Add rhubarb and salt and simmer until rhubarb is tender but still retains its shape, about 9 minutes. Using slotted spoon, transfer rhubarb to shallow dish, arranging in single layer. Boil wine syrup in saucepan until slightly thickened and reduced to 1 1/4 cups, adding any juices accumulated from rhubarb, about 5 minutes. Pour syrup over rhubarb and cool, then cover and chill until cold. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
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