Rhubarb compote

It's finally rhubarb season! I'm trying to eat the fruits and vegetable that have season, because then you can get them fresh and from the farmer's markets. Many people I know don't like rhubarb because it can taste quite sour, but I like to add it to something really sweet like ice cream, yogurt, rice pudding or custard. It gives the sweetness a good balance.

Today I made a rhubarb compote. It's great because you can preserve it and even have it during wintertime and it's really easy to make, trust me.

Here is what you need:

1 3/4 pounds rhubarb

1 cup sugar

1 vanilla bean

1/2 - 1 cup of water

Trim the ends of the rhubarb and peel off any stringy covering before use. Cut it into 3/4-inch pieces (about 6 cups) and stir together with the sugar in a large saucepan and add the water, only the bottom of the saucepan should be covered with water. Slice the vanilla bean in half lengthwise, spread open, and scrape out the vanilla seeds from the inside. Add scraped seeds and vanilla bean pod to the saucepan.

Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, stirring occasionally, until rhubarb has broken down but some whole pieces remain, about 5 minutes. Remove from heat.

Let sauce cool completely and remove the vanilla bean pod before serving over ice cream, yogurt, or custard.

Kram,

Isabell

♥