Rhubarb and vanilla bean compote
Ingredients
- 6 cups rhubarb
- 1-1/2 cups sugar
- 2 tablespoons lemon juice
- 1 vanilla bean, split and scraped
Directions
- Combine rhubarb, sugar, and lemon juice in a saucepan, stir, and let stand 1 hour (off heat).
- 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.
- Cool compote to room temperature before covering and refrigerating or freezing.
