Rhubarb Poached in Red Wine

2 cups fruity red wine
½ cup raw sugar
1 tablespoon honey
1 cinnamon stick
2 whole cardamom pods, crushed
Zest and juice of half an orange
1 lb. rhubarb, trimmed and rinsed

Wash and trim the rhubarb, then cut into 3-4" lengths (slice larger stalks lengthwise too). In a sauce pan, heat wine, sugar, honey, orange juice, and spices until almost boiling. Add rhubarb in batches, poaching just until tender. As each batch is done, remove with a slotted spoon and place together in a bowl.

Once rhubarb is all cooked, heat cooking liquid to a low boil and cook until liquid is reduced to about ¾ cup. Pour over rhubarb, add orange zest and let sit for several minutes. Remove cinnamon stick and cardamom pods and serve with ice cream, freshly whipped cream, or crème fraiche.