Here is a delicious springtime recipe (when rhubarb is in season), which makes a lovely accompaniment to boar, pork and duck. The compote is best when prepared a day in advance, although it does not need to be.

Ingredients:
4 stalks rhubarb, diced
½ pound prunes, diced
½ inch piece of ginger, grated
1 cup good quality honey
1 cup sugar
juice from 1 lemon
1 vanilla bean
1 star anise
1 Indonesian long pepper
salt

Put the honey, sugar, spices and vanilla in a heavy-bottom sauté pan on medium heat. When the mixture lightly caramelizes add the rhubarb, prunes and ginger. Stir with a heavy duty spoon (caramel is VERY hot), and season as needed with salt. Remove from heat when the rhubarb begins to soften just beyond al dente—you do not want to cook until the compote turns to mush. Remove from pan and spread onto a clean baking dish and place immediately in the refrigerator to cool as quickly as possible.