Rhubarb & Vanilla Compote with Coconut and Syrup

1. Trim and wash the rhubarb and pat dry. Cut them into 1″ lengths. Heat in a shallow saucepan over medium-low heat with the grape wine, ginger, honey and vanilla. Bring to a simmer and then cover for about 20 minutes. Flip the rhubarb over and let sit for another 15 minutes off the heat.
2. Drain the liquid through a sieve and into a clean small saucepan. Heat and reduce by half, simmering continuously. Pour the thickened sauce back over the rhubarb.
3. Over a medium heat, place the coconut in a pan and cook for about 30 seconds. Remove and combine with the crumbled biscuits.
4. Transfer the rhubarb compote to four glasses and layer with the yogurt over top. Top that with the coconut-biscuit mixture and drizzle with a bit of maple syrup.