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