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Ingredients
- 2 cups Pinot Noir or Cabernet Sauvignon
- 1 cup plus 2 tablespoons sugar
- 3 2-inch-long strips orange peel (orange part only)
- 2 2-inch-long strips lemon peel (yellow part only)
- 6 cups 1/2-inch pieces fresh rhubarb (about 2 pounds trimmed)
- 1/8 teaspoon salt
Method
- Combine wine, sugar, orange peel, and lemon peel in heavy large saucepan.
- Bring to boil, stirring until sugar dissolves.
- Add rhubarb and salt and simmer until rhubarb is tender but still retains its shape, about 9 minutes.
- Using slotted spoon, transfer rhubarb to shallow dish, arranging in single layer.
- Boil wine syrup in saucepan until slightly thickened and reduced to 1 1/4 cups, adding any juices accumulated from rhubarb, about 5 minutes.
- Pour syrup over rhubarb and cool, then cover and chill until cold.
- DO AHEAD: Can be made 1 day ahead.
- Cover and keep chilled.
