RHUBARB COMPOTE

Serve compote with goat cheese, vanilla yogurt or cheesecake, and Coeur d'Alene Cellars Viognier.

4 cups fresh or frozen rhubarb, chopped
1 cup sugar
1/2 cup of fresh orange juice
1 teaspoon ground cinnamon

1/2 teaspoon ground ginger
3 drops red rood coloring (optional)
1 tablespoon Cointreau (optional)

Combine ingredients and bring to boil in large saucepan.  Reduce the heat and cook 15 minutes, stirring frequently.  Cool. Makes 2 cups.