Rhubarb and Pear Compote

• 1/4 cup dry red wine
• 1/4 cup plus 2 tablespoons sugar
• 1/4 teaspoon ground allspice
• 2 Bartlett pears, peeled, cut lengthwise into eighths, cored and cut crosswise into 1-inch pieces
• 10 ounces rhubarb, trimmed, cut into 1-inch pieces
• Vanilla ice cream

1. Bring first 3 ingredients to simmer in heavy medium saucepan over medium-low heat, stirring until sugar dissolves.
2. Mix in rhubarb.
3. Cover and simmer until rhubarb and pears are just tender, stirring occasionally, about 8 minutes.
4. Spoon warm compote into bowls.
5. Top with ice cream and serve.

red wine, sugar, ground allspice, bartlett, rhubarb, vanilla ice cream

Taken from www.epicurious.com/recipes/food/views/rhubarb-and-pear-compote-1855 (may not work)