Winter Rhubarb Compote
|Chopped rhubarb||3 Cup (48 tbs), cut in 1/2 inch pieces 750 milliliter|
|Raisins||1⁄2 Cup (8 tbs)|
|Water||500 Milliliter (2 Cups)|
|Dry red wine||250 Milliliter (1 Cup)|
|Ground allspice||1⁄4 Teaspoon|
|Grated nutmeg||1 Pinch|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Sour cream/Plain yogurt||1⁄2 Cup (8 tbs)|
|Orange rind||1 Tablespoon, grated|
In large saucepan, combine rhubarb, raisins, water, wine, allspice and nutmeg; cover and bring to boil over medium high heat.
Reduce heat to low and simmer until rhubarb is tender, about 5 minutes.
Remove from heat.
In small bowl, blend together sugar and cornstarch; stir into rhubarb mixture and cook, uncovered, over medium heat until compote is thickened and clear, stirring gently from time to time.
Remove from heat and let cool.
To serve, ladle compote into chilled bowls.
Garnish with dollop of sour cream and orange rind, if using.