Spring Rhubarb Compote with Vanilla Bean |
- 1 Pound fresh rhubarb stalks, chopped small
- Juice of 1 medium orange
- ¼ Cup raw local honey
- 1 Vanilla bean
- Slice vanilla bean lengthwise and use a small spoon to remove seeds.
- In a small saucepan add rhubarb, juice, honey, vanilla seeds AND pod.
- Bring to a simmer over medium heat then reduce to medium low and cook for about 15 minutes until rhubarb is cooked down and the mixture is beginning to thicken.
- Remove from heat and let cool. Remove vanilla pod.
- Serve right away. Stores well for 3-4 days in refrigerator.
Recipe by at https://fooduciary.com/spring-rhubarb-compote-with-vanilla-bean/
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