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Ingredients

• 1 cup  creme de cassis
• 1 cup  dry red wine
• 1/4 cup  light brown sugar
• 2   cloves
• 1   star anise pod
• 1   cinnamon stick, halved
• 1   3-inch strip of lemon zest
• 1/2   vanilla bean, split
• 1 1/2 pounds  rhubarb, stalks peeled and sliced crosswise 1/2 inch thick
•   Vanilla ice cream, for serving

Description

This Silky Fruit Dessert Is Delicious On Its Own Or Topped With Vanilla Ice Cream. Just Be Sure To Only Barely Cook The Rhubarb, So That It Retains Its Crispness -- And Plenty Of Tangy Flavor.

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