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Rhubarb and vanilla bean compote


  • 6 cups rhubarb
  • 1-1/2 cups sugar
  • 2 tablespoons lemon juice
  • 1 vanilla bean, split and scraped


  1. Combine rhubarb, sugar, and lemon juice in a saucepan, stir, and let stand 1 hour (off heat).
  2. Add vanilla bean and scraped seeds to the saucepan and bring to a boil. Once boiling reduce heat to medium and simmer about 40 minutes until rhubarb is translucent and the mixture is a thick, syrupy mash. Stir often to prevent scorching.
  3. Cool compote to room temperature before covering and refrigerating or freezing. 

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