This warmly spiced compote is perfect on those chilly days in the beginning of spring. It makes a wonderful topping for ice cream or yogurt.

Makes 4–6 servings

1 pound rhubarb, cut into 1-inch chunks

2 cups Finger Lakes red wine, preferably something fruity

1⁄2 cup sugar

1 teaspoon local honey

1 cinnamon stick

Pinch of ground cloves