Today just a simple rhubarb dessert. The compote is very fruity, as the sugar will balance the tartness of the rhubarb.
Adapted from Ich helf dir kochen by Hedwig Maria Stuber
750 g rhubarb 250 ml water 125 ml white wine 100 g sugar *
* Used brown cane sugar.
Peel the rhubarb and cut into inch-long pieces. Bring the water and wine to a boil and dissolve the sugar. Add the rhubarb and let simmer on low heat for about 3-4 minutes. (The rhubarb will start to fall apart quickly, so don't walk away at this point.) Let cool and serve.