Recipe

Prep

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Rhubarb
, trimmed and cut into ½-inch pieces
Granulated Sugar
Vanilla Extract
Kosher Salt

Rhubarb Compote

Total time: 0 min
Servings: 10 oz.
Equipment: Stove
  • 12 oz. Rhubarb, trimmed and cut into ½-inch pieces
  • 1/2 c. Granulated Sugar
  • 1 tsp. Vanilla Extract
  • 1/8 tsp. Kosher Salt
  • Place rhubarb pieces in a medium pot; sprinkle with sugar. Stir well to ensure rhubarb is completely coated with sugar; cover and let rest for 15 minutes, stirring once so natural juices are released.
  • If using vanilla bean paste or vanilla extract, add 1 teaspoon. Add 1/4 teaspoon kosher salt.
  • Bring rhubarb mixture to a boil over medium heat, stirring often. Reduce heat; simmer until soft, about 10 minutes. Serve compote warm.