Oh my, my! Port and rhubarb go together like sunshine and blue sky! I love this recipe straight off the spoon but it is amazing over rich Raw Cacao Brownies, over cashew cheese, drizzled over roasted carrots and beets or as a sauce for grilled portobello mushrooms.
For those of you who have farm meat shares, try it on roasted or grilled pork and chicken or on fine brie or Stilton cheese. Yes, I am an inclusive realist: omnivores read and enjoy my recipes. Please support your local farmer who lovingly raises their animals and practices sustainable farming. Eat more plants and oh yes, frolic and smile!
Makes about 2 cups of compote
INGREDIENTS
2/3 cup good quality ruby port (if you wouldn't drink it, don't cook with it!) 1/2 cup coconut sugar 2 teaspoons black peppercorns, crushed 6 cups rhubarb stalks, washed, trimmed and chopped into 1" pieces
Put the port, sugar and peppercorns into a large non-reactive saucepan and boil over medium-high heat, stirring frequently, until the liquid is reduced to about 1/2 cup. Reduce the heat to medium low and add the rhubarb, allowing it to simmer 3 - 5 minutes, stirring once during the simmer. The rhubarb should soften and become tender but you don't want mush. Remove from heat and let cool. Store in a very clean, tightly covered glass jar in the refrigerator. Keeps well, freezes well. Serve warm or cold.