Clean the rhubarb and cut into 1 cm long pieces. Boil red wine, scraped vanilla pod, vanilla pulp, sugar and cinnamon stick. Add the rhubarb pieces and simmer over low heat for five minutes, remove with a perforated ladle.
Boil the red wine at high temperature to half. Remove the cinnamon stick. Stir the cornflour with the water, stir into the red wine and simmer gently over a low heat for another ten minutes. Cool slightly, add the rhubarb pieces, cool.
Can be eaten lukewarm or possibly cooled, depending on your preference!
Our tip: Use your favorite red wine for cooking!
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