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Red Wine Poached Rhubarb

I love the way David Lebovitz cooks.  The recipes are not too complicated but the results are wonderful.   I picked rhubarb again yesterday and came across this recipe on David's blog.  And the wine can be any old fruity plonk.  There is no need to break out the good stuff for this recipe.  I served this with my rhubarb ice cream.  Just when we both thought I was out of fresh rhubarb, I picked more yesterday.

Red Wine Poached Rhubarb
Four to six servings

2 cups red wine
1/2 cup sugar
1 tablespoon honey
1 small cinnamon stick
2 whole cloves
2-4 allspice berries
1 pound rhubarb, trimmed and rinsed

1. In a wide, non-reactive saucepan, heat the wine, sugar, honey, and spices.

2. Cut the rhubarb into pieces, roughly the size of carrot sticks.

3. Once the wine is almost boiling, poach the rhubarb in two batches, standing vigilant with a slotted spoon. When just tender, remove the rhubarb and put it in a bowl and poach the remaining rhubarb.

Depending on the rhubarb, each batch will take 1 to 3 minutes to poach.

4. Reduce the poaching liquid over moderate heat until you have about 3/4 cup (185ml). Pour over the rhubarb pieces and let stand for a few minutes before serving.

Serve warm with a scoop of cool ice cream or frozen yogurt.

Storage: The compote can be made up to a day in advance. Keep in the bowl, covered at room temperature, until ready to serve. Rewarm before serving or serve at room temperature.

Variation: Once cool, add a basket of raspberries or blackberries, or sliced strawberries. Or cook the rhubarb with fresh cherries, pitted and cut in half.


  1. You have elevated the oft-maligned rhubarb to star status with this recipe. And the dollop of ice cream doesn't hurt either. Great stuff!

  2. tom> thank you! yes, I was a little surprised to find something so elegant as this for rhubarb. It is quite tart but with the ice cream, it is delicious.

  3. Interesting rhubarb recipe. I will have to give it a go!

  4. wow, looks magnificient Sarah..! Bookmarked it.

  5. The simple recipes are the best. I just don't believe you have to cook all day to get an interesting result! Rhubarb sauce and rhubarb ice cream together is brilliant!

  6. You know, I just realized our rhubarb season is over and I didn't have any!!!

  7. I am enjoying all the rhubarb recipes, and yes I think rhubarb and bannock would work too:D

  8. This is calling my name................

  9. Val> Valerie...oh, Valerie...

  10. J'aime beaucoup la rhubarbe et surtout son goût acidulé. Toutes ses recettes sont bonnes.
    Je note ta version.
    A bientôt et bonne semaine.

  11. I like the sound of poaching the rhubarb in wine!


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