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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.