Rhubarb Vanilla Compote
A sweet-tart blend of fresh rhubarb simmered with sugar and a touch of vanilla, perfect for topping yogurt, pancakes, or desserts.
Ingredients
- 3 cups chopped rhubarb
- 1/3 cups sugar (adjust to taste)
- 1–2 tablespoons water
- 1 teaspoon pure vanilla extract
Instructions
- Combine the rhubarb, sugar, and water in a medium saucepan.
- Stir in the vanilla extract
- Cook over medium heat, stirring occasionally, until the rhubarb softens and starts to break down (about 8–10 minutes)
- Cool slightly. Serve warm or chilled.
Notes
- Add a little more water if you want a thinner compote.
- Delicious over yogurt, waffles, pancakes, oatmeal, or just by the spoonful!
