I made that Compote before with pears, orange, grapefruit, and also figs, lemon, and pineapple. Than I thought, since rhubarb is now in season, and I like to experiment with old recipes, I’ll try the combination I am presenting in this recipe.
It came out very good.
¾ cup sugar
¾ cup good white vine
¼ teaspoon anise seeds, crushed
1 teaspoon lemon juice
Dash of salt
1 ½ pounds firm ripe rhubarb stocks
1 large orange
In This Recipe
In a medium-size pan, bring sugar, vine, anise, lemon juice, and salt to a boil
Reduce heat to simmer.
Peel the rhubarb stocks with a vegetable peeler, quarter each of them.Place in hot syrup, cover, and simmer until barely tender when pierced (about 10 minutes); Cool.With a sharp small knife, peel and section orange and grapefruit, add them to the rhubarb; gently mix. Chill.
Serve over Pound Cakes, Crepes, or use in Trifles as a fruit layer.