Rhubarb and Prune Compote

Here is a delicious springtime recipe (when rhubarb is in season), which makes a lovely accompaniment to boar, pork and duck. The compote is best when prepared a day in advance, although it does not need to be.

Ingredients:
4 stalks rhubarb, diced
1/2 pound prunes, diced
1/2 inch piece of ginger, grated
1 cup good quality honey
1 cup sugar
juice from 1 lemon
1 vanilla bean
1 star anise
1 Indonesian long pepper
salt

Put the honey, sugar, spices and vanilla in a heavy-bottom sauté pan on medium heat.  When the mixture lightly caramelizes add the rhubarb, prunes and ginger. Stir with a heavy duty spoon (caramel is VERY hot), and season as needed with salt. Remove from heat when the rhubarb begins to soften just beyond al dente -- you do not want to cook until the compote turns to mush. Remove from pan and spread onto a clean baking dish and place immediately in the refrigerator to cool as quickly as possible.