Rhubarb Compote

Makes 6 servings.

This well chilled compote garnished with berries is a delicious end to a summer meal.  Rhubarb is a summer fruit full of potassium and vitamin C.


  • 1 pound rhubarb, 3-4 stalks
  • ¼ cup water
  • 1 cup white wine
  • 1/3 generous cup sugar
  • ½  vanilla bean
  • Assortment of berries, optional


  1. Trim the rhubarb stalks, pull the stringy fibers and rinse.  Cut crosswise into thin slices.
  2. Place into a non-reactive medium covered saucepan and add the water, wine, sugar and vanilla bean.
  3. Bring to a boil, reduce the heat, cover and boil for about 5 minutes, or until the rhubarb is soft.
  4. Discard the vanilla bean when serving.

Serve chilled with an assortment of berries.