10 Min

• 3 Medium Rhubarb Stalks
• 2 cups Rosé 
• 1 cup Sugar
• ¼ tsp Vanilla Extract
• 1 Cinnamon Stick (optional)
• 1 Whole Star Anise (optional)

In medium saucepan, add 2 cups rosé wine, 1 cinnamon stick, 1 cup sugar, ¼ teaspoon vanilla extract and 1 whole star anise. Bring to simmer over medium heat, stirring until sugar dissolves. Cut rhubarb in thirds, crosswise, and add to pan; cook 5 minutes. Remove from heat; and cover. Let stand until rhubarb is soft and mixture has cooled, about 2 hours. Keep in fridge up to 2 weeks. Serve over yogurt, ice cream or strawberry crumble.