1. In a wide, non-reactive saucepan, heat the wine, sugar, honey, and spices.
2. Cut the rhubarb into pieces, roughly the size of carrot sticks.
3. Once the wine is almost boiling, poach the rhubarb in two batches, standing vigilant with a slotted spoon. When just tender, remove the rhubarb and put it in a bowl and poach the remaining rhubarb.
Depending on the rhubarb, each batch will take 1 to 3 minutes to poach.
4. Reduce the poaching liquid over moderate heat until you have about 3/4 cup (185ml). Pour over the rhubarb pieces and let stand for a few minutes before serving.