Rhubarb recipe with champagne and vanilla

[Annemieke]

Rhubarb compote with champagne and vanilla.

1,7 pounds of rhubarb
half a gallon of champagne
2,5 pounds of sugar **
2 sticks of vanilla
the juice of one lemon

Clean up the rhubarb and cut it into pieces. Take a good and big pan and throw everything in it. Cook on a minimal heath untill the rhubarb is soft and sweet and take out the vanilla. You can freeze the compote without any problem.

** you can use the normal white sugar and don't need pectin. Instead of the champagne you can use a fine white wine or mead as you like.

Annemieke

[rainbowgardener]

Sounds wonderful! I have never seen a recipe that calls for half a gallon of champagne! How many servings does this make?

(and welcome to the forum!)

[Annemieke]

With two persons we eat 5-6 times of it, when it is served as a main dish. When you cook the compote longer, you will get a wonderfull jam. Funny, thats your second welcome for me Feels very welcome!

Annemieke

[a0c8c]

I can't spare any rhubarb, all of it goes to rhubarb pie. Homemade crust, 4 cups of rhubarb, 2 cups of sugar, baked at 350, and melting in your mouth.