Rhubarb and Vanilla Bean Compote
Rhubarb is one of the first signs of spring in Minnesota and it brings me great joy. I absolutely love it. Rhubarb, sugar and a vanilla bean are all you need to make this tasty, versatile compote.
4 servings
Ingredients
- a few rhubarb stalks (leaves removed, stalks washed and chopped)
- a few tablespoons of sugar
- 1/2 vanilla bean
Instructions
- 1
Cook the ingredients over low heat for only a few minutes until soft. If you over do it the rhubarb gets mushy.
- 2
Serve the rhubarb vanilla bean compote over ice cream, as a sauce for desserts like springtime crêpes or angel food cake.
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